Gyro Meatloaf In Crockpot

• GYRO MEAT
• 1 1 lb ground pork (any combination will work as long as you use 50% lamb for authentic recipe) or 1 lb ground turkey (any combination will work as long as you use 50% lamb for authentic recipe)
• 1/2 cup very finely chopped onions or 1/2 cup shredded onion
• 2 teaspoons fresh minced garlic
• 3/4 teaspoon salt (preferably sea salt)
• 1/2 teaspoon dried ground marjoram or 1/2 teaspoon oregano
• 1/2 teaspoon dried ground rosemary or 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 teaspoon paprika (optional)
• TZATZIKI SAUCE
• 1 small cucumber, peeled, seeded, chopped and drained
• 1 cup plain nonfat yogurt
• 1 tablespoon olive oil
• 3 minced garlic cloves
• 2 tablespoons chopped of fresh mint, finely minced (optional) or 5 mint leaves (optional)
• 2 teaspoons red wine vinegar (optional)
• flour tortillas (optional) or corn tortilla (optional)
• lettuce, shredded (optional)
• tomatoes, thinly sliced (optional)

1. Mix all meat together with spices (no lemon) and let sit in the refrigerator for at least 2 hours. Blend in a food processor to smooth texture and shape into a spit.
2. GRILL:
3. (Optional) Squeeze lemon juice over meat. Form into an oblong loaf around a spit. Slow cook over a grill fro around 30-45 minutes. Cook far from the coals or gas burner, and ratate slowly.
4. OVEN:
5. Alternatively, shape as a loaf and bake in the oven. (Optional) Squeeze lemon juice over loaf. Bake meatloaf for about 45 minutes to 1 hour, at 325u0b0F. It should be a bit dry.
6. CROCKPOT:
7. Alternatively, to cook in a crockpot, mix together all ingredients except onion and garlic. After blending and forming, place onions and garlic surrounding shaped spiced meat in a crockpot. (Optionally) Squeeze lemon juice over loaf and cook on LOW for 3-4 hours, or on HIGH for 2 hours. Remove meat carefully (will be very flimsy from crockpot).
8. TZATZIKI SAUCE:
9. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for the gyros. Store in the refrigerator in an airtight container for up to a week.
10. SERVE:
11. Gyro meat thinly sliced over pita bread with Tzatziki Sauce and veggies.

meat, ground pork, onions, garlic, salt, ground marjoram, ground rosemary, black pepper, paprika, sauce, cucumber, nonfat yogurt, olive oil, garlic, mint, red wine vinegar, flour tortillas, tomatoes

Taken from www.food.com/recipe/gyro-meatloaf-in-crockpot-508960 (may not work)