East Coast Donair

Combine ground beef, a pinch of heat provided by cayenne pepper, and a generous amount of black pepper in a large bowl until the ingredients are well incorporated. Add onion powder, garlic powder, and salt to the mixture and blend until a cohesive whole is formed. Incorporate paprika and oregano into the mixture, stirring until they are fully incorporated.

Place the combined meat mixture onto a baking tray and shape it into a loaf-like form. Cover the loaf with plastic wrap and refrigerate overnight to allow the flavors to meld together.

Preheat your oven to a moderate temperature of 350 degrees F (175 degrees C).

Bake the meatloaf in the preheated oven until it reaches a safe internal temperature of 160 degrees F (70 degrees C), which can be checked using an instant-read thermometer inserted into the center. Cooking time will vary, but it should take around 30 minutes to achieve this temperature. Flip the meatloaf over halfway through cooking to ensure even browning.

Once the meatloaf is cooked, allow it to cool completely before slicing into thin pieces. This will help the meatloaf hold together for easier serving.

In a separate bowl, whisk together evaporated milk and sugar until the sugar is fully dissolved. Add a small amount of vinegar, 1 teaspoon at a time, to taste and adjust the seasoning as needed. Refrigerate the sauce until it is ready to be served.

Heat a skillet over medium heat and brown each slice of meatloaf until it is crispy and golden brown, about 5 minutes per side.

Dampen a few pita bread rounds with water and warm them briefly in a dry skillet over medium heat.

To serve, place several slices of meatloaf into each warmed pita bread and spoon about 2 tablespoons of the sauce on top. Roll the meatloaf into a cone shape and wrap each donair in aluminum foil to prevent the sauce from dripping out.