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Meat Loaf Gyros

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

In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble

Printed from tasteofhome.com Nov 19, 2008

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Meat Loaf Gyros cont.

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.