Gyro Meatloaf Food

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.

GYRO MEAT LOAF WITH TZATZIKI SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish., Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce. Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°.

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.

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.

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.

GYRO

Steps:

• Preheat the oven to 300 degrees F.
• For the gyro meatloaf: Gather the minced onions in a clean kitchen towel and wring out as much liquid as possible. 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. Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed.
• Transfer the meatloaf mixture to a food processor and process it to the consistency of a paste. Tightly pack it into a loaf pan, making sure there are no cracks or air pockets. Bake until cooked through, about 45 minutes. Let cool completely before cutting into thin slices.
• 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. Whisk to blend. Season with salt and pepper.
• For the lemon vinaigrette: In a blender, combine the lemon juice, oregano, thyme and mustard. With the motor running, add the olive oil in a slow, steady stream to emulsify.
• For the salad: Toss the lettuce, red onions and tomatoes with about 4 tablespoons of the vinaigrette.
• Heat the 1 teaspoon olive oil in a large saute pan over high heat. Briefly warm up the pitas in the pan, giving them just long enough on each side to get hot but not crispy. In the same pan, sear the slices of gyro on both sides, about 2 minutes per side.
• Spread 1 heaping tablespoon of tzatziki sauce onto each pita. Top with some slices of meatloaf and finish with some of the salad. Roll the pitas up tightly and wrap them in foil or secure them with a toothpick. Serve.

GYRO MEAT WITH TZATZIKI SAUCE

Steps:

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• To cook in the oven as a meatloaf, proceed as follows:
• Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• To cook on a rotisserie, proceed as follows:
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
• Yield: 1 1/2 cups

AMERICAN GYROS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
• Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
• Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
• Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
• Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

GREEK GYRO MEATLOAF WITH CUCUMBER YOGURT SAUCE

Steps:

• For Loaf:.
• Combine meat and gyro mix in a bowl, mix together well with hands (if using tofu, let rest 10 minutes after mixing before next step).
• Form into a loaf shape and place in a loaf or baking pan.
• Bake at 375 for 20-25 minutes or until meat is cooked.
• For Sauce:.
• Mix all ingredients together.
• Serve loaf with sauce.
• For Vegetarian use only the Tofu.

GYRO MEATLOAF IN CROCKPOT

Steps:

• Mix all meat together with spices (no lemon) and let sit in the refrigerator for at least 2 hours. Blend in a food processor to smooth texture and shape into a spit.
• GRILL:.
• (Optional) Squeeze lemon juice over meat. Form into an oblong loaf around a spit. Slow cook over a grill fro around 30-45 minutes. Cook far from the coals or gas burner, and ratate slowly.
• OVEN:.
• Alternatively, shape as a loaf and bake in the oven. (Optional) Squeeze lemon juice over loaf. Bake meatloaf for about 45 minutes to 1 hour, at 325ºF. It should be a bit dry.
• CROCKPOT:.
• Alternatively, to cook in a crockpot, mix together all ingredients except onion and garlic. After blending and forming, place onions and garlic surrounding shaped spiced meat in a crockpot. (Optionally) Squeeze lemon juice over loaf and cook on LOW for 3-4 hours, or on HIGH for 2 hours. Remove meat carefully (will be very flimsy from crockpot).
• TZATZIKI SAUCE:.
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for the gyros. Store in the refrigerator in an airtight container for up to a week.
• SERVE:.
• Gyro meat thinly sliced over pita bread with Tzatziki Sauce and veggies.

TRADITIONAL GYRO MEAT RECIPE - (4/5)

Steps:

• 1. Place the onions in the food processor, and process untl finely chopped. Squeeze out the liquid from the onions, and place in bowl with beef and lamb. Season with garlic, oregano,cumin,marjoram,rosemary,thyme,black pepper & salt. Mix well with your hands, and allow to rest to let the flavors develop. 2. Preheat oven to 325°. 3.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. 4.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. You can also substitute ground chicken,turkey or pork for the lamb.

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.

ALTON BROWN'S GYRO MEAT RECIPE

Steps:

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
• Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb (and beef if using), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• TO COOK IN OVEN as a meatloaf, proceed as follows:
• Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan.
• Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
• Remove from the oven and drain off any fat.
• Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
• Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• TO COOK ON ROTISSERIE proceed as follows:
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long.
• Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
• Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
• Cook on high for 15 minutes.
• Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
• Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
• Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Tzatziki Sauce Directions:
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
• In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
• Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.