Ingredients
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6 garlic cloves, minced
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3 tablespoons dried oregano
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1 1/2 teaspoons kosher salt
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1 teaspoon pepper
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1 lb ground lamb
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1 lb ground beef
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8 whole gyro-style pita bread (6 inches)
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3 tablespoons olive oil, divided
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16 slices tomatoes
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1 cup plain yogurt
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1 medium cucumber, peeled, seeded and chopped
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2 tablespoons lemon juice
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2 garlic cloves, minced
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1/2 teaspoon salt
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1 egg, lightly beaten
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8 slices sweet onions, halved
Instructions
- 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-x5x3-inch loaf pan.
- Bake, uncovered, at 350°F for 60-70 minutes or until no pink remains and a meat thermometer reads 160°F.
- 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 meatloaf into very thin slices. In a large skillet, fry meatloaf in remaining oil in batches until crisp.
- On each pita bread, layer tomato, onion and meatloaf slices; top with some tzatziki sauce.
- Carefully fold pitas in half.
- Serve with remaining sauce.