Name: Baked Gyro Meatloaf Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 1 lb. ground beef; 1 lb. ground lamb; 1/2 yellow onion, chopped; 4 garlic cloves, crushed; 2 tablespoons fresh parsley, chopped; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/4 teaspoon cinnamon; Fresh pita; Tzatziki sauce; Finely shaved onion; Tomato slices

Jump to Recipe· 4.9 from 10 reviews

If you’re craving the rich flavors of Greek street food but want a comforting home-cooked meal, this Baked Gyro Meatloaf Recipe is just the ticket. It combines the juicy, aromatic blend of ground beef and lamb with classic Mediterranean spices for a dish that’s hearty yet full of bright, savory notes. Trust me, once you try this, it’s going to become your go-to when you want something impressive but simple to prepare.

This meatloaf works wonders for family dinners, meal prep, or even when guests drop by unexpectedly. I love how easy it is to slice and serve with fresh pita and homemade tzatziki—making it feel festive without the fuss. The way the spices meld together while baking gives such an authentic gyro experience that I found myself craving leftovers the next day (and you will too!).

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Why This Recipe Works

Perfect Meat Combination: The blend of beef and lamb creates a juicy, flavorful base that’s authentic to gyro meat.
Balanced Spices: Simple Greek herbs and a hint of cinnamon add that signature warm, earthy flavor without overwhelming the dish.
Easy Prep & Bake: Minimal chopping and a quick freezer rest means you can prep ahead and have dinner ready stress-free.
Versatile Serving: Sliced thin or thick, it pairs beautifully with fresh pita and tzatziki, adapting to whatever style you prefer for meals or snacking.

The image shows a wooden board with six slices of meatloaf arranged side by side in a slightly angled row. The meatloaf has a cooked brown outer layer with a texture showing small herbs and spices inside the light brown meaty interior. A large knife with a silver blade and a handle rests on the left side of the board next to the slices. The background includes a white marbled surface, partially visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Baked Gyro Meatloaf Recipe uses straightforward ingredients that come together to capture the essence of a gyro without needing a rotisserie or a skewer. Each element contributes flavor or texture, so knowing a bit about them helps you shop smarter and cook with confidence.

Ground beef: Adds a hearty, juicy bite and helps balance the rich lamb.
Ground lamb: Essential for that authentic gyro flavor with its distinctive savory profile.
Yellow onion: When finely chopped or pureed, it infuses moisture and sweetness into the meat.
Garlic cloves: Crushed garlic punches up the aroma and depth of flavor.
Fresh parsley: Brightens the meat mixture with a fresh herbal note.
Kosher salt: Essential for highlighting all the other flavors and keeping the meat juicy.
Ground black pepper: For just the right amount of heat and complexity.
Dried thyme and oregano: The Greek herb duo that defines the meat’s Mediterranean soul.
Cinnamon: A subtle kiss of warmth that rounds out the spices beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love about this Baked Gyro Meatloaf Recipe is how easy it is to customize. Maybe you want a little extra punch with some crushed red pepper flakes, or you’re aiming for a dairy-free version—there’s room to play around and make it your own. I often add a splash of lemon juice to the tzatziki I serve alongside for an extra bright zing!

Variation: I’ve swapped ground turkey instead of beef and lamb once when I wanted a lighter version, and adding smoked paprika helped mimic that smoky depth.
Herb Boost: Adding fresh mint alongside parsley can elevate the aroma and make it even more refreshing.
Spice Level: If you like a bit of heat, diced jalapeños or a dash of cayenne work well mixed right into the meat.
Serving Style: Try serving the meatloaf slices over a Greek salad for a low-carb option that still feels indulgent.

Step-by-Step: How I Make Baked Gyro Meatloaf Recipe

Step 1: Prep Your Ingredients for Maximum Flavor

Start by finely chopping or pulsing the onion, garlic, and parsley in a food processor so you get a little bit of texture but enough to evenly distribute flavor. This step is key because it releases those natural juices into the meat, keeping it moist and tender. Don’t skip this, even if you prefer doing it by hand—just make sure everything’s super fine!

Step 2: Mixing and Forming the Meatloaf

Toss the ground beef and lamb into the processor along with your chopped veggies and spices. Pulse until everything looks uniform but not overworked—overmixing can make the meatloaf tough. Then scoop it out into a greased loaf pan (or a sheet pan if you want a more rustic “plank” style). Pro tip: Press the meat firmly with a piece of parchment paper before chilling to get an even shape.

Step 3: Chill for Easy Slicing and Baking

This step often gets overlooked, but chilling your meatloaf before baking really firms it up so it slices like a dream. I usually pop mine in the freezer for 20 minutes or refrigerate overnight if I’m prepping ahead. This also helps the flavors to meld beautifully. When you bake it at 375˚F, you’re guaranteed a juicy, perfectly cooked gyro meatloaf.

Step 4: Bake & Rest

Bake your meatloaf for about 40 to 50 minutes in loaf pans, or 25 to 30 minutes if using a sheet tray, until the internal temp hits 155˚F—always a safe bet. Don’t rush the resting time after baking; letting it rest for 5 minutes lets the juices redistribute so each slice stays moist and flavorful.

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Pro Tips for Making Baked Gyro Meatloaf Recipe

Chill Before Baking: Don’t underestimate this step; it helps the meatloaf hold its shape and slice cleanly.
Use a Food Thermometer: To avoid overcooking, check for exactly 155˚F internal temperature for juicy results.
Balance the Herbs: Fresh parsley brightens, but dried oregano and thyme add that earthy Greek vibe—don’t skip any.
Slice While Slightly Warm: Waiting too long can make slices crumble; slice when warm but rested for best texture.

How to Serve Baked Gyro Meatloaf Recipe

A woman's hand is holding a pita wrap covered partly in shiny silver foil and white parchment paper. Inside the wrap, you see several layers starting with a flat, round, light beige pita bread. On top of that is a layer of dark grilled meat with a slightly rough texture, followed by fresh white onion slices, bright red tomato wedges, creamy white chunks of cheese, and a dollop of pale green tzatziki sauce with visible cucumber pieces. Below, on a white marbled surface, is a white plate with slices of the same grilled meat and some flat round pita breads. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always serve this gyro meatloaf with fresh, warm pita bread alongside a generous dollop of homemade or store-bought tzatziki. I also love finely shaved onions and ripe tomato slices to bring freshness and crunch. Adding a sprinkle of fresh dill or extra parsley on top makes it look and taste even more inviting.

Side Dishes

You can’t go wrong with classic Greek sides like lemony roasted potatoes or a simple Greek salad with cucumber, olives, and feta. For a lighter touch, garlic green beans or steamed veggies also work beautifully. I’ve even paired it with grilled veggies during warmer months for a refreshing balance.

Creative Ways to Present

For a more casual vibe, I sometimes dice the meatloaf and turn it into gyro bowls layered over rice, with tzatziki drizzled on top. For a dinner party, serve thin slices stacked on a platter with garnishes so guests can build their own pitas. It’s fun, interactive, and always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover gyro meatloaf wrapped tightly in plastic wrap or packed into airtight containers in the fridge. It stays delicious for up to 4 days, making it perfect for easy lunches or quick dinners throughout the week. Just make sure to cool it completely before storing to keep it fresh.

Freezing

Freezing works great too! I slice the meatloaf first and freeze portions individually wrapped in foil or freezer bags. When you want a quick gyro fix, just thaw overnight in the fridge, and reheat gently. It keeps all the flavors intact without drying out.

Reheating

Reheating is simple—pop slices in the oven at 325˚F for about 10 minutes or until warmed through, or microwave them covered with a damp paper towel to prevent drying. The oven method keeps the texture better, especially if you’re reheating multiple slices at once.

FAQs

Can I use just beef or just lamb for this meatloaf?

Absolutely! While the classic gyro flavor comes from the mix of beef and lamb, using only one type of meat will still yield a tasty meatloaf. Just keep in mind lamb adds a unique richness, while beef keeps it milder and more familiar.
How do I know when the meatloaf is fully cooked?

The best way to be sure is to use a meat thermometer. The internal temperature should reach 155˚F. This prevents overcooking while ensuring it’s safe to eat and juicy.
Can I make this Baked Gyro Meatloaf Recipe ahead of time?

Definitely! You can prep the meat mixture the day before, then bake it just before serving. Or bake in advance, slice, and refrigerate or freeze for later use.
What’s the best way to serve leftovers?

Leftover slices are great cold in sandwiches or warmed up with pita and tzatziki for a quick gyro-style meal. You can also dice them and toss with salad or grains.

Final Thoughts

Honestly, this Baked Gyro Meatloaf Recipe feels like a little culinary hug every time I make it. It’s the kind of dish that’s both familiar and exotic—perfect for family dinners that need a fun twist or for impressing friends without hours in the kitchen. If you want the smoky, spiced flavors of a gyro without the restaurant lines, give this recipe a go. I have a feeling it’ll quickly become a favorite in your home, just like it did in mine.