favorite meat loaf gyros

Lamb

Favorite Meat Loaf Gyros

This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. —Sharon Rawlings, Tampa, Florida

Ingredients

1 large egg, lightly beaten
6 garlic cloves, minced
3 tablespoons dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon pepper
1 pound ground lamb
1 pound ground beef
1 cup plain yogurt
1 medium cucumber, peeled, seeded and chopped
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 whole pita breads
3 tablespoons olive oil, divided
16 slices tomato
8 slices sweet onion, halved

Directions

In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well.
Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours.
For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp.
On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.