Description
This Baked Gyro Meatloaf combines the rich flavors of ground beef and lamb with aromatic herbs and spices, offering a deliciously moist and tender gyro-inspired meat dish. Perfectly baked and served with fresh pita, tzatziki sauce, and finely shaved onions and tomatoes, this easy-to-make recipe brings the taste of Greek gyros to your home kitchen.
Ingredients
Scale
Meatloaf
- 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
For Serving
- Fresh pita
- Tzatziki sauce
- Finely shaved onion
- Tomato slices
Instructions
- Preheat and prepare pans: Preheat your oven to 375˚ F and grease two loaf pans or a quarter-sized sheet tray to prevent sticking.
- Chop aromatics: In a food processor, finely chop or puree the onion, garlic, and parsley. You may also finely chop these by hand if preferred.
- Mix meat and spices: Add the ground beef and ground lamb to the processor along with all the spices—kosher salt, black pepper, thyme, oregano, and cinnamon. Blend or pulse until thoroughly combined.
- Shape the meatloaf: Evenly scoop the meat mixture into the prepared loaf pans. Place a sheet of parchment paper over the meat and press it evenly into the pans. For best results, refrigerate overnight or chill in the freezer for 20 minutes to firm up.
- Bake the meatloaf: If using loaf pans, bake for 40 to 50 minutes. If using a sheet tray, bake for 25 to 30 minutes. Bake until the internal temperature reaches 155˚ F.
- Rest the meatloaf: Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
- Slice and serve: Slice the gyro meat into thin or thick slices, or dice as desired. Serve warm on fresh pita bread topped with tzatziki sauce, shaved onions, and tomatoes. Enjoy your homemade gyro meatloaf!
Notes
- For best texture, refrigerate the meatloaf mixture overnight before baking to allow flavors to meld and firm up the shape.
- If you don’t have a food processor, finely chop the onion, garlic, and parsley by hand and mix thoroughly with the meat and spices.
- Use a meat thermometer to ensure the internal temperature reaches 155˚ F for safe consumption without overcooking.
- Leftover gyro meatloaf can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add a sprinkle of smoked paprika or cayenne pepper for extra smoky or spicy flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
