"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Gyro Meat Recipe

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This recipe for Gyro Meat, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John/Gloria Wenstad
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, finely chopped or shredded
2 lbs ground lamb
1 T finely minced garlic
1 T dried marjoram
1 T dried ground rosemary
2 tsp salt
1/2 tsp pepper

Directions:
Directions:
Preheat oven to 325
Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a cheesecloth. Squeeze until most of the juice is removed. Discard juice.
Return onion to the food processor and add the lamb, garlic. marjoram, rosemary, salt, and process until it is a fine paste, approximately 1 minute. Stop the processor to scrape down sides of bowl.

To cook in oven as a meatloaf, Form the meat 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 60 - 75 minutes or until the mixture reaches 165 - 170 degrees F. Remove from 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 - 20 minutes, until the internal temperature reaches 175 F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Personal Notes:
Personal Notes:
Tzatziki Sauce recipe in Miscellaneous section.

 

 

 

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