Meat in a bread pot

Ingredients:

• 700 g diced lamb tenderloin
• Small loaf of unsliced ​​country bread (900 g)
• 2 tbsp. l. olive oil plus 4 tbsp. l.
• 2 chopped onions
• 2 crushed cloves of garlic
• 4 plum tomatoes, chopped
• 1/2 tsp crushed chili flakes
• 2 sprigs chopped fresh oregano
• Salt and ground black pepper
• 1 tbsp. grated Myzithra cheese

Preparation:

1. Preheat oven to 205°C.
   
   Cut the bread in half lengthwise and remove the crumb from both halves, being careful not to break the bread or make the crust too thin. The crust should be about 2 cm thick. Heat 2 tablespoons of olive oil over medium heat, sauté the onion until translucent, then add the garlic and tomatoes. Cook for 3-4 minutes, then let cool.
2. In a bowl, combine the meat, chili flakes, oregano, salt, and pepper. Add the onion, garlic, and tomatoes. Mix well. Brush the inside of the bread with the remaining 4 tablespoons of olive oil and sprinkle with grated cheese.
   
   Fill the bottom half of the bread with the meat and carefully place the top half on top. Secure tightly. Wrap the bread in aluminum foil and bake for 1.5-2 hours. Slice crosswise and serve warm.