Onion (Yellow)
Salt
Cumin
Ground Beef
Garlic
Thyme
Pepper (Black)
Oregano (Dried)
Rosemary
Lamb (Ground)
- 1 medium Onion (cut into chunks)
- 4 cloves Garlic
- 1 lb Ground lamb
- 1 lb Ground beef
- 2 tbsp Dried oregano
- 2 tsp Dried thyme
- 2 tsp Dried rosemary
- 1 tsp Cumin
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- Preheat the oven to 300 degrees F (148 degrees C). Line a 9x5 loaf pan with parchment paper or foil.
- In a food processor, puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.
- Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.
- Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes, stopping to scrape down the sides as necessary.
- Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.
- Bake for 45-55 minutes, until international temperature reaches 165 degrees F.
- When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees F).
- Remove the gyro meatloaf from the pan and cool completely, then refrigerate for 2-3 hours, until cold.
- Slice the meatloaf thinly.
- Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.
- Serve gyro meat slices with your favorite toppings. (See blog post for ideas!)