Gyro Loaf with Tzatziki Sauce

When I was little, I dreaded meatloaf night. I probably would have liked it if I had given it a chance, but seriously, I think the name turned me off. I love meatloaf now. It’s like a gigantic hamburger. Who wouldn’t want that? I am officially renaming meatloaf “Gigantic Hamburger Loaf”! Instead of using breadcrumbs or cracker crumbs, I use an egg for the binder, along with finely chopped mushrooms (you won’t taste them, but mushrooms make the meatloaf very moist!) and grated Parmesan cheese. Mushrooms and aged cheeses have something called “umami,” a pleasant savory taste produced by glutamate and ribonucleotides, which are chemicals that occur naturally in many foods. Umami is subtle, but it blends well with other tastes to intensify and enhance flavors, and it plays an important role in making food taste delicious.

Prep time: 10 minutes, plus at least 1 hour to chill tzatziki sauce

Cook time: 55 minutes

Yield: 6 servings

INGREDIENTS:

TZATZIKI SAUCE:

• 1 cup sour cream
• 1 medium cucumber, peeled, seeded, and finely
• chopped or shredded and squeezed dry
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill, or ¼ teaspoon dried dill weed

GYRO LOAF:

• 1½ pounds ground lamb or beef
• ¾ cup finely chopped mushrooms
• ½ cup diced red onions
• ¼ cup diced black olives
• 8 ounces feta cheese, cut into ¼-inch dice, plus extra

FOR GARNISH

• ½ cup powdered Parmesan cheese (see here)
• ¼ cup tomato sauce
• 1 large egg
• 1 teaspoon Greek seasoning
• 1 teaspoon dried oregano leaves
• 1 clove garlic, smashed to a paste
• Diced red onions, for garnish
• Diced tomatoes, for garnish

INSTRUCTIONS:

1. To make the tzatziki sauce, place all the ingredients for the sauce in a small bowl. Stir well. Setthe sauce in the refrigerator to chill for 1 to 2 hours. (Note: It can be made up to 3 days ahead.)
2. Preheat the oven to 350°F. Have on hand an 8 by 4-inch loaf pan.
3. Place the ingredients for the gyro loaf in a large bowl and, using your hands, mix together until well combined.
4. Press the meat mixture into the loaf pan. Bake for 55 minutes or until the internal temperature of the loaf reaches 160°F. Allow to rest for 10 minutes before slicing. Serve with the tzatziki sauce, garnished with red onions, tomatoes, and extra feta cheese.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the gyro loaf in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.