MEAT LOAF GYROS

DESCRIPTION 
I always wanted to learn to make Greek gyros at home,but Iwas 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

PREP: 30 min

BAKE: 1 hour + chilling

Yield: 8 servings

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 olive oil, divided
  16 slices tomato
  8 slices sweet onion, halved

PROCEDURE 

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. x 3-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, 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.

Recipe taken from Taste Of Home magazine October-November 2006