July 06, 2016
Condiments, Main Dish, Beef,
Ground Beef, Lamb/Mutton, Greek, Sunday Dinner, Sandwiches more
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"This is a recipe I am posting for the Culinary Quest 2016 for the Greek leg of the tour. This recipe was in a Taste of Home Magazine I received 10 years ago. I adapted it just a bit to our tastes.
NOTE: Plan ahead when making this for a meal, as the meatloaf needs to be made and then chilled for a couple of hours, but then recipe is quick to come together. Make the meatloaf on the weekend, once it has chilled, slice into the thin slices and then freeze them to have on the ready anytime you want to make this recipe."
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 thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours.
For sauce, in a small bowl, combine the yogurt, cucumber, dill, 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 the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.
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