from Book of Donair
The book has teaser recipes including both the donair and the sauce. Here’s our version of the classic.
Ingredients
Meatloaf:
1 pound ground beef
2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Sauce:
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
To Serve:
6 large pita bread rounds
Sliced sweet onions
Chopped tomatoes
Directions
Make the meatloaf: Mix ground beef, cayenne pepper, black pepper, onion powder, garlic powder, salt, paprika, and oregano together in a large bowl until combined. Shape mixture into a loaf and place on a baking tray; cover with plastic wrap and let rest in the refrigerator overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake meatloaf in the preheated oven until no longer pink in the center, about 30 minutes, turning the loaf over halfway through cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meatloaf to cool so it holds together for slicing.
Make the sauce: Stir evaporated milk and sugar together in a bowl until sugar is dissolved; add vinegar, 1 teaspoon at a time, to taste. Refrigerate sauce until ready to serve.
Slice meatloaf into 1/4-inch-thick slices; brown each slice in a skillet over medium heat until browned and crisp, about 5 minutes per side.
Sprinkle pita bread rounds with a little water; warm briefly in a dry skillet over medium heat.
To serve: Place several slices of meatloaf into each warmed pita bread; spoon about 2 tablespoons of sauce on top and roll into a cone shape. Wrap each donair in aluminum foil to keep the sauce from dripping out. Top with sliced onions and tomatoes.
Nada’s Tips & Tricks: Substitute the ground beef for lamb for an authentic experience. Sauce is essential but change up the toppings with anything you like, i.e. feta cheese, sauerkraut or pickles.
Contents and images used by permission by Canadian Cookbooks.