Gyro Meatloaf                    
Source: The Harold Sun

Gyro Meatloaf

1 pound ground lamb (the leanest you can get)
1 pound 93 percent lean ground beef
2 cups fresh breadcrumbs (from about 3 slices)
6 tablespoons minced fresh parsley leaves
1 egg, lightly beaten
1 egg white, lightly beaten
2 medium-large garlic cloves, pressed through a garlic press
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon black pepper, or to taste


Place oven rack in lower-middle position and heat to 350 degrees. Lightly spray bottom and sides of a standard loaf pan vegetable oil and set aside.

Break ground lamb and beef up into tablespoon-size pieces, adding to a large mixing bowl as you go. Add breadcrumbs, parsley leaves, egg and egg white, garlic, cumin, salt and pepper to the bowl and, using a fork or clean hands, combine the mixture well. Lightly press meat mixture together, lift out of bowl and place in prepared pan.

Using a fork or small spatula to pull mixture up and away from the pan's sides and then smooth out top. Bake 60 minutes, or until an instant-read thermometer inserted into the center reads 150 degrees. Cool to room temperature, remove from pan and wrap in plastic wrap and then foil. Refrigerate until needed. Serves eight.

SaltSense: Omitting the added salt reduces the sodium per serving to 160 milligrams.

Nutrition values per serving (meatloaf only): 208 calories (37 percent from fat), 8.5 grams fat (3.4 grams saturated fat), 6.5 grams carbohydrates, 0.3 gram fiber, 23.9 grams protein, 80 milligrams cholesterol, 741 milligrams sodium.

Tzatziki

2 cups (16 ounces) plain fat-free or low-fat yogurt
1 large English (hot house, seedless) cucumber, shredded
1 small onion, chopped fine
1-3 garlic cloves, pressed through a garlic press
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Salt and fresh-ground black pepper to taste

Place a wire mesh strainer in a bowl deep enough to keep the strainer's bottom from touching the bowl's bottom and to it add the yogurt. Let drain at room temperature for 2 hours.

Place shredded cucumbers in a colander with a dish on top to weight them down, and let them drain for 1 hour. Working in batches, squeeze the cucumber shreds until as dry as possible and place in a medium mixing bowl. Add the drained yogurt, onion, garlic, olive oil, vinegar, salt and pepper and combine well. Refrigerate, covered, for 1 hour before serving. Serve chilled. Makes about 3 cups.

Nutrition values per 2 tablespoons (using fat-free yogurt and no added salt): 19 calories (29 percent from fat), 0.6 gram fat (0.1 gram saturated fat), 2.2 grams carbohydrates, trace of fiber, 1 gram protein, trace of cholesterol, 15 milligrams sodium.