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1
Preheat the oven to 300 degrees F.
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2
For the gyro meatloaf: Gather the minced onions in a clean kitchen towel and wring out as much liquid as possible.
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3
In a large mixing bowl, combine the onion, beef, lamb, milk, breadcrumbs, oregano, thyme, fennel, coriander, egg and some salt and pepper and mix together.
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4
Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed.
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5
Transfer the meatloaf mixture to a food processor and process it to the consistency of a paste.
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6
Tightly pack it into a loaf pan, making sure there are no cracks or air pockets.
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7
Bake until cooked through, about 45 minutes.
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8
Let cool completely before cutting into thin slices.
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9
For the tzatziki sauce: Grate or mince the cucumber and add it to a bowl along with the yogurt, dill, lemon juice, mint, olive oil, coriander and cumin.
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10
Whisk to blend.
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11
Season with salt and pepper.
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12
For the lemon vinaigrette: In a blender, combine the lemon juice, oregano, thyme and mustard.
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13
With the motor running, add the olive oil in a slow, steady stream to emulsify.
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14
For the salad: Toss the lettuce, red onions and tomatoes with about 4 tablespoons of the vinaigrette.
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15
Heat the 1 teaspoon olive oil in a large saute pan over high heat.
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16
Briefly warm up the pitas in the pan, giving them just long enough on each side to get hot but not crispy.
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17
In the same pan, sear the slices of gyro on both sides, about 2 minutes per side.
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18
Spread 1 heaping tablespoon of tzatziki sauce onto each pita.
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19
Top with some slices of meatloaf and finish with some of the salad.
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20
Roll the pitas up tightly and wrap them in foil or secure them with a toothpick.
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21
Serve.
