Meatloaf Bifteki-style with gyro pieces

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 300 g gyros meat (e.g. from ALDI)
• 100 g feta cheese, not cow’s milk
• ½ vegetable onion(s)
• 4 tbsp, heaped gyros seasoning, from your trusted Greek
• 5 tbsp breadcrumbs
• 1 shot of milk
• 1 egg(s)
• salt and pepper
• Parsley
• Peanut oil
• Honey
• Soy sauce
• white wine vinegar
• Gyro spice
• Thyme
• mayonnaise
• Tandoori Masala, the delicious red one from the Asian shop
• turmeric
• 500 g potatoes
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Greek, tasty

You know that feeling when you’re at a Greek restaurant and you’re not sure whether to have bifteki or gyros? Well, why not combine both to make a delicious gyro meatloaf?! Cut the gyro strips into roughly 1 x 1 cm cubes. Sear them in a pan, remove them from the pan, and let them cool. Save the cooking juices! Preheat the oven to 200 degrees Celsius. Knead the minced meat with the cooled gyros, gyro seasoning, diced onions, chopped parsley, and egg to form a dough. Mix 5 tablespoons of breadcrumbs with a splash of milk to form a paste and knead this into the minced meat dough. Season with salt and pepper, then divide into 2 equal portions. Now we’ll use one portion to form the bottom half of the roast and spread the feta over the mixture. It looks best if you use large pieces. Place the other half on top, press down the sides firmly, and shape the whole thing into a loaf. Rub the loaf with oil. Place it on an oiled baking sheet in the oven. For the marinade, a little something extravagant comes into play, but it’s actually really delicious and makes the roast really crispy: In a small bowl, mix a good splash of peanut oil with honey, a dash of soy sauce, and a touch of white wine vinegar. Season with salt, gyro seasoning, and thyme, and set aside. For the dip, we use the mayonnaise as a base and mix in tandoori masala, the pan juices from the gyro roast, and a little turmeric. This creates a delicious red cream that goes perfectly with the meat. Cut the peeled potatoes into very thin slices, let them sit in salted water for a while to extract the starch. Dry on kitchen paper. Mix the oil with paprika, salt, and pepper, and rub it over the chips. Add the chips to the roast for the last 20 minutes. After 35 minutes in the oven, we pour the marinade over the roast, set the oven to 230 degrees, and watch the roast brown, which takes about 10 minutes. Serve with the dip and enjoy.