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Favorite Meat Loaf Gyros Recipe

Favorite Meat Loaf Gyros Recipe photo by Taste of Home

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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

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Favorite Meat Loaf Gyros Recipe

Prep: 30 min. Bake: 1 hour + chilling

Yield: 8 Servings

30 60 90

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 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.

Originally published as Meat Loaf Gyros in Taste of Home October/November 2006, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Favorite Meat Loaf Gyros

Favorite Meat Loaf Gyros

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(1-13) of 13 reviews

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Reviewed on Jul. 08, 2012 by Mrs.Howell

Very yummy! The hubby requests this one quite a bit. Makes a big batch-leftovers plus quite a bit to freeze for future meals! The best recipe I have found!!!

Reviewed on Jun. 28, 2012 by langdanielle

Great recipe... I used a blender to purify the cucumbers. Also, I think next time I'll use plain GREEK yogurt rather than just regular yogurt (it's a little thicker).

Reviewed on Jun. 15, 2012 by kellikpaige

great for a family dinner or entertaining a small group- just make more. easy to make meatloaf ahead of time and finish preparing when it's time to eat. one of my husband's favorites- we'd eat it more often if ground lamb was easier to find where we live.

Reviewed on Sep. 24, 2011 by somerandomchick79

This is quite time consuming, but worth every minute!!

Reviewed on Sep. 17, 2011 by lysiane

Genial!

Reviewed on Jun. 09, 2011 by stephensdoesit

WOW!..deeeeeeeeelicious...tasted almost like the real thing....freinds went nuts over it!!!!

Reviewed on Mar. 24, 2011 by dlshrope@yahoo.com

very good!

Reviewed on Jan. 29, 2011 by jmitc24

This is a wonderful recipe that I have made several times. My daughter loves it. It reheats great so leftovers are a good as the original.

Reviewed on May. 30, 2010 by Bonnette23

One of our favorites! I substituted 6 tablespoons fresh oregano for the 3 tablespoons dried, and I think I like them even better that way!