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1
Put the onion in a food processor for 15-20 seconds.
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2
Once it is pulpy, put it in a thin towel.
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3
Gather up the ends of the towel and squeeze over the sink until almost all the juice is removed.
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4
Put the onion back in the food processor along with the ground meats, garlic, salt and spices.
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Process it all until it is a fine paste, about 1 to 1 1/2 minutes.
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(This can be difficult depending on the size of your food processor.
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You will most likely have to stop every so often to scrape down the sides.
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If you have a small food processor, mix all the ingredients first in a bowl with your hands.
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Then process in batches.
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Once its all been processed, remix it all together by hand.)
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11
Preheat the oven to 325 degrees F.
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12
Divide the meat in half and put each in loaf pans.
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Press the meat down with your fingers, making sure to get it all the way out to the edges and the corners.
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14
(I use those disposable pans, so if you have a bigger pan, you can put it all in one.)
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15
Place the loaf pan(s) into a water bath.
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16
I use a Pyrex or ceramic casserole dish.
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Bake for 60-75 minutes if you are doing all the meat together, 50-60 minutes if using 2 pans.
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The internal temperature should read 165 to 170 degrees F.
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19
Take the loaves out of the oven and drain the fat.
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20
The best way is to hold the meat in the pan with paper towels and turn upside down.
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Cover the meat with a few fresh paper towels.
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22
If the meat pulled away from the pan while cooking, fill the gap more paper towels.
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Then put the loaf pan on a cooling rack.
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24
Alton Brown wraps a brick in aluminum foil and puts that on the meat, but I dont have a brick.
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25
So I just put another loaf pan on top of the meat and put cans of soup in it to weight it down.
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26
Let the meat rest and press for 15-20 minutes while you get the rest of the meal together.
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27
Thinly slice the meat and serve with red leaf lettuce (red leaf is a little bendier for wrapping, but romaine or any other large leaf would work), tzatziki, thinly sliced red/sweet onion, thinly sliced tomatoes, thinly sliced colored bell pepper, thin half-moon slices of cucumber, and hummus.
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28
If youre feeling especially fancy, you can always put out sliced pepperoncinis, quartered artichoke hearts, feta cheese, Greek olives, whatever floats your boat and fits in your lettuce.
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29
Lettuce wraps are awesome because clean up is a cinch!
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30
Just throw all the leftover toppings in a bowl, and youve got a great Greek salad for lunch the next day!
