ingredients
FOR THE DONAIR MEAT
1 lb. ground beef
1/2 lb. ground lamb
1/2 lb. ground pork
1 tbsp ground coriander
2 tbsp garlic powder
2 tsp ground oregano
2 tsp ground thyme
1 tsp cayenne pepper
1 tbsp ground black pepper
1 tbsp salt
FOR THE DONAIR SAUCE
3/4 cup evaporated milk
2/3 cup granulated sugar
1/4 cup white vinegar
1/4 tsp garlic powder
TO ASSEMBLE
1 white onion, diced
2 tomatoes, diced
8 Pita bread
(I added Sliced Serranos & Shredded Monterey Jack Cheese)
directions
Preheat oven to 375F.
Line a 9” X 5” X 2 1/2” LOAF PAN with parchment paper.
Place meat and spices in a mixer fit with the paddle attachment. Mix on low for 30 seconds. Increase speed gradually. Mix on medium-high until meat is even and smooth, about 1 minute.
Pack meat into loaf pan. Gently bang the pan against the counter to get rid of any air pockets.
Place the loaf pan in a casserole dish halfway filled with water to create a bain-marie. Bake on the middle rack of oven until internal temperature reaches 150F, about 1 hour 20 minutes.
While meat is baking, prepare donair sauce by mixing together evaporated milk with sugar in a bowl. Slowly pour in vinegar while mixing. Stir in garlic powder.
Refrigerate for a minimum of 15 minutes. Remove meatloaf from the oven. Carefully remove meat from loaf pan and let rest for a minimum of 10 minutes. Thinly slice donair meat and place on a pita. Sprinkle on onion and tomato then drizzle with donair sauce. Roll up and enjoy. Repeat with the remaining ingredients.
STuff to help:
