1. In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. 2. Pat into an ungreased 9-x5x3-inch loaf pan. 3. Bake, uncovered, at 350°F for 60-70 minutes or until no pink remains and a meat thermometer reads 160°F. 4. Cool completely on a wire rack. 5. Refrigerate for 1-2 hours. 6. For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. 7. Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. 8. Cut meatloaf into very thin slices. In a large skillet, fry meatloaf in remaining oil in batches until crisp. 9. On each pita bread, layer tomato, onion and meatloaf slices; top with some tzatziki sauce. 10. Carefully fold pitas in half. 11. Serve with remaining sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
