Donairs

3 lb lean ground beef
1.5 tsp meat tenderizer (optional)
3/4 cup plain bread brumbs
2.5 tbsp onion powder
2.5 tbsp garlic powder
2.5 tbsp oregano powder
3 tbsp kosher salt (grind it if you have to) kocher salt is much less salty than regular salt, not a substitute.
1.5 tbsp black pepper
1/2 tsp cayenne pepper

Combine this all into a mixer, use the dough hook and let it run for 5 minutes and watch that it catches it and is blending it well.  It should be mixed into a paste blending all the air pockets out of the ground beef texture.

Put it in a loaf pan with excess parchment paper and press all of the void and air out of it so it's very solid.   Mine was almost level with the top of my loaf pan.  Use the excess parchment paper over the sides and just wrap it back over the top to cover the meat from the oven heat.

Cook it in the oven at 300F until the middle reaches 160F.  It should take about 2 hours.  Use a thermometer probe.
Take it out, let it cool over night. It slides way better as a cool loaf.

The next say, slice the cool loaf with a serrated bread knife down the long sides (as you should).  Just do the whole thing, don't save some for later.  It's probably just best to refrigerate the sliced leftovers (or freeze them) than dealing with slicing a frozen load later.

To prepare:

Put some oil in a pan, fry the slices as they darken brown.
Put a pita or two over the meat when it's almost done and cover the pan so it all steams.
Take out the pita after a minute or two and put on plate(s) and load with meat, diced tomato, dices raw onion and lots of sauce.   Fold in half and wrap with foil as a holder (folding the bottom to hold in the mess).



Donair Sauce (makes enough for 4 nice donairs)

2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing but not a lot. 
Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. 

If you over stir the sauce with the vinegar with it, the vinegar will thin it out so best to not re-stir and leave it until you use it and as you spoon it out.