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
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
60 min.
|
TOTAL
|
90 min.
|
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
- 8 whole gyro-style pitas (6 inches)
- 3 tablespoons Crisco® Light 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 tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce. Yield: 8 servings.