Greek Gyro Meat - Michael Fletcher

(I love Gyros!  After I found a great way to make the sauce, I just had to find a way to make the meat to make them at home.  This meat is the closest I’ve ever had to the stuff you get at the restaurants)

1¼ lbs ground chuck                          

1¼ lbs ground lamb 

2 tbsp dried oregano                          
1½ tbsp onion powder
1 tbsp garlic powder                           
1 tbsp black pepper
1 tbsp thyme                                       
¾ tsp salt

Pre heat your oven to 350º.  Be sure your meats are ground very fine.  The meat mixture needs to be very dense in texture.  Dump all of the ingredients into a mixing bowl and using your hands, blend the mixture thoroughly.  The completed mixture needs to be stiff and dense, don’t be concerned about over mixing.  Place the meat mixture into a lightly greased meatloaf pan, firmly packing the meat down into the pan. Drizzle the top with a tiny bit of olive oil.  Bake for 75 minutes.  Meat should be well done and internal temperature should be about 175-180º on a meat thermometer.  Juices should run clear.  Let the meat rest for about 15 minutes.  Slice very, very thin.  Serve with sliced tomatoes, onions, lettuce and Tzatziki Sauce (See recipe in Sauces, Dressings & Relishes) on pita bread or flat bread.