Name: Traditional Gyro Meat
Prep time: 15 min
Total time: 1 h
Yield: 10
Cuisine: Greek Cuisine
Ingredients: 0.5 qty onion, cut into chunks; 1 lbs ground lamb; 1 lbs ground beef; 1 tbsp minced garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp dried marjoram; 1 tsp ground dried rosemary; 1 tsp ground dried thyme1; 1 tsp ground black pepper; 0.25 tsp sea salt

This Greek/Lebanese meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a wonderful gyro that comes close to imitating my favorite Mediterranean restaurant. The preparation time seems to be lengthy, but the most of it is rest time, so you may do other things! If you want, you may use pork or chicken for the ground lamb and beef.

Traditional Gyro Meat

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.

Traditional Gyro Meat

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