Gyro Meatloaf

A healthier version of the gyros you get at the corner greasy spoon. I love those things but they don't love me! This one is better for you. From the Daily Herald's 'Lean & Lovin It' column.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  lb ground lamb, the leanest possible
• 1  lb  extra lean ground beef
• 2  cups  fresh breadcrumbs (about 3 slices of bread)
• 6  tablespoons  minced fresh parsley
• 1  egg, lightly beaten
• 1  egg white, lightly beaten
• 2  cloves garlic, minced
• 2  teaspoons ground cumin
• 2  teaspoons salt
• 1  teaspoon black pepper, to taste
•  pita bread round
•  tzatziki, sauce

Directions

1. Place oven rack in lower-middle position and heat to 350°.
2. Lightly spray bottom and sides of a loaf pan with vegetable oil spray and set aside.
3. Break up ground lamb and beef into a large bowl and add bread crumbs, parsley, egg, egg white, garlic, cumin, salt and pepper; using clean hands, combine the mixture well, then lightly press meat mixture together, lift it out of the bowl and place in prepared pan.
4. Using a small spatula, pull mixture up and away from the sides of the pan and smooth out the top.
5. Bake 60 minutes, or until a thermometer inserted in the center reads 150°; cool to room temperature, remove from pan and wrap in plastic wrap, then into foil; refrigerate until serving time.
6. Before serving, slice the chilled meatload and cook in a nonstick frying pan until crisp; serve in pita rounds (which you can warm and brown in the same pan as the meat) with tzatziki sauce**there are many excellent tzatziki sauces listed here on Zaar so I didn't add my own, do a search and choose what looks best to you.