Donairs are a delicacy prevalent on the Canadian east coast, centered on the city of Halifax. These pita sandwiches are very delicious and simple to prepare. Make a double batch of the meatloaf and freeze the second loaf for later. The second loaf will be better — you can slice the cold meatloaf thin and fry in a hot pan as you need them.
Ingredients
- ½ pounds ground beef: 1 piece
- bread crumbs: 0.33333 cup
- ½ teaspoons paprika: 1 piece
- cayenne pepper: 1 tsp (optional)
- onion powder: 1 tsp
- garlic powder: 1 tsp
- ground black pepper: 1 tsp
- salt: 0.5 tsp
- nonfat evaporated milk: 0.66667 cup
- sugar: 0.66667 cup
- vinegar: 0.33333 cup
- pita bread rounds: 6 piece
- tomatoes: 3 piece (chopped)
- onion: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C).
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Prepare meatloaf: Mix together beef, bread crumbs, paprika, cayenne pepper, onion powder, garlic powder, black pepper, and salt in a large bowl until well combined. Press into an 8x8-inch baking dish.
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Bake in the preheated oven until cooked through, about 2 hours. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F ( 72 degrees C.) Set aside until cool enough to slice, at least 30 minutes; the longer it cools, the easier it will be to slice.
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Make sauce: Combine evaporated milk, sugar, and vinegar in a jar with a lid; shake well to blend. Set aside.
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Heat a large skillet over medium-high heat. Cut meatloaf into thin slices and fry in the hot skillet until browned on each side. Remove from the skillet and keep warm. Flick a little water onto the hot skillet and brown pita rounds on each side to soften.
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Layer meatloaf slices, tomatoes, and onion down the center of each pita round. Drizzle with sauce. Fold pitas in half towards the center.
