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Gyro Meatloaf and Tzatziki Sauce

This recipe owes itself to my blog idol, Chef John. 

I find his videos easy to follow, and his sarcastic and pun-tactic sense of humor is engaging and chuckle worthy. Plus, he is an excellent chef and his experience and expertise helps me to travel the culinary world without ever leaving my kitchen. 

When I studied abroad in Italy, there was a doner kebab shop right around the corner from where I went to school. I cannot tell you how many late nights my friends and I would go there and order that delicious flatbread sandwich, stuffed with tzatziki sauce, meat shaved off a vertical rotisserie, and lots of veggies. It was a delicious treat, but not one I have been able to indulge in out in rural Maine.

I do have a vertical rotisserie, and someday hope to be able to recreate the shaved meat doner kebabs in my memory, but I was thrilled when Chef John posted this recipe. This recipe makes an incredibly aromatic, spiced meatloaf that serves an an excellent substitute. Top it off with my tzatziki sauce and some vegetables, and you are set!

Tztaziki Sauce
1 cup greek yogurt
2 minced garlic cloves
2 cucumbers, seeded and shredded
1 tablespoon chopped dill
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons olive oil
freshly cracked black pepper

Combine all ingredients in a large glass bowl. Taste for salt and adjust as needed. Cover with plastic wrap and refrigerate at least an hour, but overnight is better.

1 pound ground bison
1 pound ground lamb
1 medium sweet onion finely diced
5 cloves of garlic, finely minced
1 tablespoon dried rosemary
4 teaspoons italian herbs (thyme, parsley, basil, oregano)
3 teaspoons salt
freshly ground black pepper
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
4 tablespoons seasoned panic breadcrumbs

Preheat your oven to 350 degrees F.

Mix together all of the ingredients thoroughly. Press into an 8 by 8 inch baking dish. Bake the meatloaf for 45 minutes. Allow to cool, and drain off the excess fat. Refrigerate until cool, for 4 hours or overnight.

Slice the meat into 1/8 to 1/4 inch thickness. Sear in a nonstick pan over high heat. Lay a piece of flatbread, spread with some tzatziki sauce, lettuce, sliced tomatoes, cucumbers, the sliced gyro meat and pickled red onions or thinly sliced fresh red onions. Enjoy!


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