Grecian Meatloaf Gyros Recipes

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.

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°.

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

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
• Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
• Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.