These are called gyro "burgers", but if you want the meat to have that more traditional "feel", you can either massage the meat for a minute or two (stretching it out and folding it back) or simply running the whole mix through the food processor for 30 seconds or so.

Reviewed On: May 28, 2009

Well phew -- someone found a way to get more meat into meatloaf! Seriously, this is now my go-to recipe for meatloaf, and I think I'll feel cheated if I ever skip the ham and cheese. I've been topping it with Dijon mustard and the combination is lovely. I'm thinking to try it next with ground chicken...

Reviewed On: Mar. 18, 2009

OK, I saw this recipe this morning, thought about it all day and came home and made it. And it managed to live up to all that expectation! A couple of little tweaks and a twist: I coated the chops in cornstarch (as I'm gluten-free), browned them, moved them aside and then sauted the onions. Then I left the onions on the BOTTOM, put the chops back on, then the potatoes, which I sliced with a mandoline, so they were nice and thin. The whole thing was simply delicious, a perfect late fall hearty dish. Going right into heavy rotation. Thanks for it!

Reviewed On: Nov. 14, 2007