A delightful twist on traditional gyros, featuring a flavorful meatloaf and a refreshing tzatziki sauce.
Combine the egg, minced garlic, oregano, kosher salt, and ground pepper in a mixing bowl.
Mix gently to avoid overworking the meat, which can make it tough.
Add the ground lamb and beef to the bowl and mix until just combined.
Use your hands for even mixing, but don't overmix.
Shape the mixture into a loaf and place it in a loaf pan.
Press gently to ensure the loaf holds together.
Bake the meatloaf in a preheated oven at 350°F for 60 minutes or until the internal temperature reaches 160°F.
Use a meat thermometer for accurate doneness.
Cool the meatloaf completely on a wire rack, then refrigerate for 1-2 hours.
Chilling makes slicing easier.
Combine yogurt, grated cucumber, lemon juice, minced garlic, salt, and pepper in a bowl. Refrigerate until serving.
Let the sauce sit for at least 30 minutes for flavors to meld.
Brush pita breads with olive oil and warm them on a griddle for 1 minute per side.
Keep the warmed pitas covered to retain softness.
Slice the chilled meatloaf thinly and fry slices in a skillet with olive oil until crisp.
Fry in batches to avoid overcrowding the skillet.
Assemble the wraps by layering tomato slices, onion slices, and meatloaf slices on each pita. Top with tzatziki sauce.
Serve immediately for the best texture and flavor.
Fold the pitas and serve with extra tzatziki sauce on the side.
Garnish with fresh herbs like parsley or dill for added freshness.
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