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Favorite Meat Loaf Gyros

I always wanted to learn to make Greek gyros at home, but I was intimidated. Then I tried this recipe, and they were great. I slice leftover meat in individual portions and freeze for any time I crave a gyro.—Sharon Rawlings, Tampa, Florida

8 ServingsPrep: 30 min. Bake: 1 hour + chilling

Ingredients

1 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
TZATZIKI SAUCE:
1 cup (8 ounces) 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
GYROS:
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 9-in. x 5-in. loaf pan. Bake, uncovered, at
350° for 60-70 minutes or until no pink remains and a meat

2 of 2

Favorite Meat Loaf Gyros (continued)

Directions (continued)

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. Yield: 8 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.