Easy Loaf Pan Gryos

One of my favorite meals that DOES NOT involve cheese, I know, craziness...is a good Gyro! It's so cold outside and we're seriously having a blizzard that I just couldn't bare to trek out into the elements and go to my favorite Mediterranean restaurant. Luckily, we have a wonderful market just around the corner, so I was able to make a quick trip to the store to get the ingredients for this recipe. This is simply WONDERFUL! In the past, when I've had homemade gyros, the meat has more of a meatloaf consistency, but this recipe and the technique used is amazing and not difficult to make! It calls for both 1lb of ground beef as well as 1lb of ground lamb. If you are not a fan of lamb, I am sure you could just use all ground beef and it would taste great as well. I found this recipe on AllRecipes.com  and will definitely be making it again! The only thing I changed was the last part of the cooking time. Makes great leftovers as well! I purchased store made hummus and tabouleh, but I personally like my recipe for both better. I will make sure to make these and post my version shortly! Also served with my Simple Tzatziki Sauce. To print the Gyro recipe, click HERE

Ingredients:

1/2 onion, finely chopped

1 lb ground lamb

1 lb ground beef

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon dried marjoram

1 teaspoon ground dried rosemary

1 teaspoon ground dried thyme

1 teaspoon ground black pepper

1/4 teaspoon kosher or sea salt

Directions:

1) Finely chop 1/2 onion. Then place a paper towel over it and press down to soak up some of the liquids from the onion.

2) Place the onions in a mixing bowl with the lamb and beef. Mix well. Add the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper and salt. Mix well with your hands.

3) Cover and refrigerate for 1-2 hours so that the seasoning blends well with the meat.

4) Preheat oven to 325°F. Boil a water in a large pot, enough to fill a roasting pan 1/2 way up.

5) Remove mixture from the refrigerator and place in a food processor. Pulse for about a minute until finely chopped and the mixture feels tacky, almost to a paste consistency, but not totally.

6) Press the meat mixture into a 7x4 inch loaf pan and make sure there are no air pockets. Line a roasting pan with a damp kitchen towel, place the loaf pan on the towel and fill the roasting pan with the boiling water to reach halfway up the sides of the loaf pan.

7) Bake for about 45 - 60 minutes, so that the internal temperature reaches 165°F on a meat thermometer. Remove the roasting pan from the oven and take the loaf pan out and put back in the oven on Broil for about 7 minutes, or until you have a nice brown crust on the meat.

8) Remove loaf pan from oven and pour out any excess liquid or fat in the pan. Place on a cutting board and let cool a few minutes before slicing.

9) Slice thinly.

10) Serve in a pita with tomatoes, onions and Simple Tzatziki Sauce. I served hummus and tabouleh on the side, but you can also add that to the pita if you like. ENJOY!

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 323
% Daily Value *
Total Fat 23 g	36 %
Saturated Fat 10 g	50 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 1 g
Trans Fat 1 g
Cholesterol 92 g	31 %
Sodium 141 mg	6 %
Potassium 368 mg	11 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	2 %
Sugars 0 g
Protein 25 g	50 %
Vitamin A	0 %
Vitamin C	3 %
Calcium	0 %
Iron	97 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes