Greek Meatloaf Pita (fast gyro-style pita sandwiches)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 of the original Greek Meatloaf Hot Dogs (half the batch). leftover Greek Meatloaf Hot Dogs
- 1/2 cup extra tzatziki (if you have leftover from original recipe; otherwise: 1/2 cup whole-fat Greek yogurt + 2 tsp olive oil + 1 tsp fresh lemon juice + 1/4 cup finely chopped cucumber + pinch kosher salt)
- 6 cherry tomatoes, quartered (about 3/4 cup)
- 1 small red onion, thinly sliced (about 1/4 cup)
- 2 small pita pockets (6–7 inch)
- 1 tsp olive oil (for quick pan-warm)
- 1/4 cup shredded romaine or iceberg lettuce
- 2 tablespoons crumbled feta (if more desired)
- Freshly ground black pepper to taste
Directions
- Reserve 2 meatloaf hot dogs from the original batch and refrigerate until ready; let them sit at room temperature 10 minutes before reheating.
- If you need more tzatziki, whisk together 1/2 cup Greek yogurt, 2 tsp olive oil, 1 tsp lemon juice, 1/4 cup finely chopped cucumber and a pinch of kosher salt; chill or use immediately.
- Heat a large nonstick skillet over medium heat and add 1 tsp olive oil; when oil shimmers, place the 2 meatloaf dogs in the pan and sear 2–3 minutes per side until browned and warmed through (internal temp about 145–150°F) and cheese inside is melty.
- Remove meatloaf dogs and tent loosely with foil for 2 minutes. Using a sharp knife, slice each dog crosswise into 1/2-inch-thick rounds.
- Warm the pita pockets: place each pita directly over a gas burner on low for 10–15 seconds per side or warm in a dry skillet 20–30 seconds per side until pliable and just beginning to brown.
- Open each pita and spread about 2 tablespoons tzatziki inside; divide shredded lettuce (about 2 tablespoons per pita), sliced meatloaf rounds (about half a dog per pita, adjust to fit), quartered cherry tomatoes and thin red onion slices evenly between the two pitas. Sprinkle 1 tablespoon crumbled feta per sandwich and finish with a grind of black pepper.
- Serve immediately while warm. Visual cues: pita should be pliable with slight toasting, meatloaf rounds browned and melty, tzatziki glossy and fresh.