Favorite Meat Loaf Gyros Recipes

MEAT LOAF GYROS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. , Press into an ungreased 9x5-in. loaf pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until no pink remains and a thermometer reads 160° drain. , Let stand for 10 minutes. Cut into thin slices. Place the meat loaf, onion and tomato into pita halves; drizzle with yogurt.

TRADITIONAL GYRO MEAT

Steps:

• Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
• Preheat oven to 325 degrees F (165 degrees C).
• Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

FAVORITE MEAT LOAF GYROS

Steps:

• In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours., For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. , Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. , On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.

GRECIAN MEATLOAF GYROS

Steps:

• In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well.
• Pat into an ungreased 9-x5x3-inch loaf pan.
• Bake, uncovered, at 350°F for 60-70 minutes or until no pink remains and a meat thermometer reads 160°F.
• Cool completely on a wire rack.
• Refrigerate for 1-2 hours.
• For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
• Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm.
• Cut meatloaf into very thin slices. In a large skillet, fry meatloaf in remaining oil in batches until crisp.
• On each pita bread, layer tomato, onion and meatloaf slices; top with some tzatziki sauce.
• Carefully fold pitas in half.
• Serve with remaining sauce.

GYRO MEATLOAF

Steps:

• Place oven rack in lower-middle position and heat to 350°.
• Lightly spray bottom and sides of a loaf pan with vegetable oil spray and set aside.
• 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.
• Using a small spatula, pull mixture up and away from the sides of the pan and smooth out the top.
• 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.
• 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.