Ingredients
- 1 Medium Onion
- 2 Pounds Fresh Ground Pork
- 3 Cloves Minced Garlic
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Marjoram Dried
- 1 Tablespoon Rosemary Dried Ground
- 2 teaspoons Oregano Dried
- 2 teaspoons Sea Salt
- 16 Ounces Plain Greek Yogurt
- 1 Cucumber (peeled, seeded, and shredded)
- 1/4 teaspoon Sea Salt
- 4 Cloves Minced Garlic
- 1 Tablespoon Greek Olive Oil
- 2 teaspoons Red Wine Vinegar
- 6 Mint Leaves Fresh (Chiffonade – finely shredded
- 2 teaspoons Black Pepper Ground Fresh
Directions
- Rough Chop the onions and place in a food processer for 10 to 15 seconds and then pour into the center of a towel or multi layers of cheese cloth. Gather up the ends and squeeze until all the juice is removed.
- Mix the onion, ground pork, garlic, lemon juice, herbs, salt, and pepper together.
- Preheat the oven to 325 degrees F.
- Place the Gyro Meatloaf mixture in a loaf pan making sure to press it into the sides of the pan.
- Place the loaf pan in a water bath and bake for 60 to 70 minutes or until the internal temperature reaches 165 to 170 degrees F.
- Remove from oven and carefully drain off the fat. Be very careful it is very hot.
- Place the loaf pan on a cooling rack and place a heavy brick, (wrapped in foil), directly on the top of the meatloaf to press it down for 20 minutes.
- After about 20 minutes remove the Gyro Loaf from pan and slice. Serve on Pita Bread with Tzatziki sauce, chopped Onions, chopped tomatoes, and some Feta Cheese.
- To make the Tzatziki sauce: Place the yogurt in a towel or multiple layers of cheese cloth and suspend over a bowl for 2 or 3 hours to drain in the refrigerator. Then place the shredded cucumber in a towel or multiple layers of cheese cloth and squeeze out the moisture. In a mixing bowl combine the drained yogurt, drained cucumber, sea salt, garlic, Greek olive oil, red wine vinegar, and mint. Serve as a sauce with the Pork Gyro Sandwiches.
