Seasoning and Binders
20g Kosher Salt
15g Garlic Powder (yes it is a lot)
5g Cumin
3g Oregano
2g Ground Pepper
1g Corriander
Small pinch of dried Rosemary
1/8 tsp Xanthum gum (could probably use unflavored gelatin as well). This is to keep moisture in.
2g Bread crumbs
5g Milk Powder
1 egg
Meat
1 lb lamb ground
1 lb 80% or fattier ground beef
1 onion (peeled and split in half)
*Preheat oven to 300 degrees
*Combine Everything but the onion and mix in a bowl similar to making a meatloaf. Split into two (May need to split in 3 if you have a smaller food processor)
*Open food processor and puree the first onion half.
*Add half the meat mixture and 3 or 4 ice cubes and puree until very well mixed. (basically making a hotdog)
*Return pureed meat to bowl and do the same thing with 2nd onion half and the remaining meat mixture.
*Combine the two meat piles and add to a single loaf pan. I like to line mine with parchment paper to make it easier to pull the loaf out.
*Cover with foil and Cook for about 70-90 minutes or until you get 140 degree internal temperature.
When done, let cool and refrigerate or move to next step.
*You basically have gyro meatloaf at this point. Heat up a frying pan, add some olive oil and slice off some gyro slices. I personally like mine cut thinner so they crisp up better. Recipe is evolving.
Bryan
