No gyro rotisserie? No problem! This gyro meat is made as a meatloaf, sliced thin and fried in a pan to get the charred effect.
The recipe makes a giant meatloaf. Freeze unused portion of slices on a sheet pan so they don't stick together. Once fully frozen, place in a vacuum bag or freezer bag to keep frozen for a later date. When ready to use, thaw as many slices as needed and fry in a pan to heat.
Preheat oven to 350.
Grease or spray a 8X10 glass casserole and set aside.
Combine panko, 1 cup of milk, eggs and gyro seasoning in a large bowl and allow to soak for several minutes. The mixture shouldn't be super thick. It should fall easily from a spoon. If it's too thick, add up to 1/2 cup of additional milk.
Add remaining ingredients and mix thoroughly with gloved hands.
Shape 2 tablespoons of meat mixture into a small burger shape and cook in a frying pan. Taste for seasoning and adjust if needed.
Once satisfied with seasoning, spread meat mixture evenly in casserole and bake for 45-55 minutes until internal temperature reaches 180. It will shrink away from the side of the pan quite a lot.
Remove from oven and allow to cool completely.
Once completely cool, slice into 1/4" thick slices.
Fry as many slices as you're ready to eat in a pan over medium high heat until nicely browned and heated through.
Serve in your favorite pita or wrap and garnish with your favorite gyro toppings. We like them with lettuce, tomatoes, pickled onions, tahini, tzatziki and feta cheese.
Servings 0