Also, with the tzatziki sauce...I thought more was needed, I added a cup of sour cream, TBSP of vinegar and squeezed out the juice of the cucumber.
•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
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 meat thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours.
•1 cup (8 ounces) plain yogurt
•1 medium cucumber, peeled, seeded and chopped (Juice squeezed)
•2 tablespoons lemon juice
•2 garlic cloves, minced
•1/2 teaspoon salt
•1/4 teaspoon pepper
(Added a cup of sour cream, TBSP of Vinegar)
In a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
•8 whole pita breads
•3 tablespoons olive oil, divided
•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.