"Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, the are very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, if fact the second loaf will be better! When cold you can slice it thinner and fry up the slices in the frying pan as you need them." Original recipe yield: 6 servings.
"My wife stated that the meatloaf with cayenne was good. The donair sauce was thin. I 'll try leaving it longer."
Preheat the oven to 300 F. (150 C.)
In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish or casserole dish.
Bake for 2 hours in the oven until cooked through. Set aside to cool for at least 1/2 hour. The meat will slice even better if it actually chilled completely.
To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly 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 the pita breads a little on each side to soften.
Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!
Good flavour tasted like the ones I remember from the east coast. The sauce did not thicken like I thought it should but still tasted good.
wyattj 3y agoMy wife stated that the meatloaf with cayenne was good. The donair sauce was thin. I 'll try leaving it longer.
RKG1 10y agoGood flavour tasted like the ones I remember from the east coast. The sauce did not thicken like I thought it should but still tasted good. [I posted this recipe.]