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· 4.8 from 40 reviews

Oh, let me tell you about this Baked Gyro Meatloaf Recipe — it’s one of those dishes that feels both comforting and a little exotic at the same time. Combining the rich flavors of ground lamb and beef with classic gyro spices, this meatloaf comes out juicy and packed with that signature Mediterranean flair. If you’ve ever wished you could enjoy gyro night without the hassle of grilling or complicated assembly, this recipe will be right up your alley.

This baked version is not only delicious but also perfect for busy weeknights or weekend dinners when you want something hearty but fuss-free. Plus, the leftovers? Fantastic for a quick pita wrap lunch the next day. I love how versatile and straightforward this Baked Gyro Meatloaf Recipe is, making it a new staple in my kitchen!

🤎

Why This Recipe Works

Balanced Meat Blend: A mix of ground beef and lamb gives that authentic gyro flavor and juicy texture.
Fresh Herb & Spice Combo: Parsley, oregano, thyme, and cinnamon come together to evoke Mediterranean warmth and complexity.
Simple Cooking Method: Baking the meatloaf is easy and hands-off, freeing you up to prep sides or relax.
Versatile Serving Options: Slice it thin, serve in pita with tzatziki, or dice up for salads and bowls.

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

The magic of this Baked Gyro Meatloaf Recipe comes from marrying simple, quality ingredients that play so well together. Each element adds a layer of flavor or texture — and shopping for fresh herbs and good ground meat makes all the difference.

Ground beef: Opt for about 80/20 lean-to-fat ratio for juicy meatloaf without dryness.
Ground lamb: This brings the signature gyro taste—if lamb isn’t your thing, try ground mutton or even a blend with pork.
Yellow onion: Adds subtle sweetness and moisture when finely chopped or pureed.
Garlic cloves: Fresh crushed garlic is key for that bold, aromatic kick.
Fresh parsley: Brightens up the mixture and adds herbal freshness.
Kosher salt: Essential for seasoning and enhancing all those savory flavors.
Ground black pepper: Adds just the right amount of gentle heat.
Dried thyme: Offers an earthy, slightly minty note that balances richness.
Dried oregano: Brings the classic Mediterranean herb flavor.
Cinnamon: A little surprise element that gives warmth and depth without overpowering.
Fresh pita: For serving, soft and warm pita breads cradle the sliced meat beautifully.
Tzatziki sauce: Creamy, tangy cucumber yogurt sauce that lifts every bite.
Onion and tomato: Thinly shaved, they add texture and freshness as toppings.

📝

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

I love personalization when it comes to recipes like this. The beauty of the Baked Gyro Meatloaf Recipe is that you can easily adjust the spices or swap the meat based on what you have or prefer — I sometimes add a splash of lemon juice to brighten up the meat mixture or throw in some finely chopped mint for extra freshness.

Variation: Once, I tried adding a bit of smoked paprika for a smoky twist and my family loved the depth it added; feel free to experiment!
Dietary swap: Ground turkey can work if you want leaner meat, though the flavor will be milder.
Seasonal changes: Add finely diced roasted red peppers or sun-dried tomatoes for an extra burst of flavor in summer.

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

Step 1: Prepping Your Workspace and Ingredients

First things first, preheat your oven to 375˚ F and get your loaf pans or a quarter sheet tray ready by greasing them lightly. I find using parchment paper over the loaf meat before pressing helps get an even surface and makes cleanup easier. While the oven warms, finely chop or toss your onions, garlic, and parsley into a food processor — it’s quicker and helps spread the flavors evenly throughout the meat.

Step 2: Blending the Meat and Spices

In goes your ground beef and lamb right into the processor with the herb and spice mixture — kosher salt, black pepper, dried thyme, oregano, and a pinch of cinnamon. Pulse a few times until everything is well combined but not overworked; you want the meat uniform but not too mushy. If you don’t have a food processor, no worries! Finely mince and mix with your hands—it just takes a little extra elbow grease.

Step 3: Shaping and Chilling

Scoop the meat mixture into your prepared pan(s), then press it down evenly using parchment paper or clean hands. This step is critical for even cooking and slicing later, so take a minute here. Then, I pop the whole pan into the fridge for at least 20 minutes—if you have the patience, chilling it overnight is even better as it allows the flavors to marry and helps the meat firm up to slice cleanly.

Step 4: Baking and Resting

Bake the meatloaf for about 40 to 50 minutes if you’re using loaf pans; if you opted for a sheet tray, expect closer to 25-30 minutes. The internal temperature should hit 155˚ F to be perfectly cooked. Once out of the oven, let it rest for 5 minutes—that resting time juices up the meat and makes slicing so much nicer. Resist the urge to cut right away!

Step 5: Serving Up Your Gyro Meatloaf

Slice your gyro meatloaf however you like — thin for wraps or thick for dinner plates. Serve it piled high in fresh pita with generous spoonfuls of tzatziki, sliced tomatoes, and onions. Honestly, every bite will remind you why this easy recipe is worth a spot in your regular rotation.

💡

Pro Tips for Making Baked Gyro Meatloaf Recipe

Use a Food Processor: It evenly distributes herbs and spices, ensuring each slice bursts with flavor.
Overnight Chill: Don’t rush cooling — chilling overnight firms the loaf for cleaner slicing and deeper flavor melding.
Temperature Matters: Use a meat thermometer to avoid overcooking and drying; 155˚ F is your sweet spot.
Rest Before Slicing: Letting the meatloaf rest locks in the juices, making every bite tender and moist.

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 always serve this meatloaf with a generous drizzle of tzatziki—cool and creamy, it perfectly balances the spiced meat. Thinly shaved red onion and fresh tomato slices add crunch and brightness. A sprinkle of fresh parsley or even some crumbled feta on top amps up the Mediterranean vibe, making every bite feel fresh and vibrant.

Side Dishes

Some crispy roasted potatoes or a simple Greek salad loaded with cucumber, olives, and feta are my go-to sides. You can also serve with warm pita or flatbreads for sopping up the tzatziki and meat juices — trust me, it becomes a meal that’s cozy but still feels special.

Creative Ways to Present

For gatherings, I like slicing the meatloaf thin and laying it out on a platter with bowls of assorted toppings—tzatziki, pickled peppers, olives, and fresh herbs—letting everyone build their own gyro pita. It’s interactive and fun, and people love crafting their perfect bite!

Make Ahead and Storage

Storing Leftovers

I wrap leftover meatloaf tightly in plastic wrap or keep it in an airtight container in the fridge for up to 4 days. This keeps it moist and ready to reheat for quick meals throughout the week.

Freezing

This recipe freezes beautifully! Just wrap the cooled meatloaf tightly in foil and then place it in a freezer-safe bag. When I do this, I label it with the date, and it lasts 2-3 months. Perfect for batch cooking or meal prep.

Reheating

I prefer reheating leftover slices in a warm skillet or a 350˚ F oven wrapped in foil to keep it moist. Avoid the microwave if you can — it can dry out the meat. A quick warm-up keeps flavors fresh and the texture just right.

FAQs

Can I make this Baked Gyro Meatloaf Recipe without lamb?

Absolutely! While lamb adds authentic flavor, you can substitute it with all beef or mix in ground pork or turkey for a lighter option. Just keep in mind the flavor profile might be milder without the lamb’s richness.
How do I know when my meatloaf is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 155˚ F. This ensures it’s cooked through but still juicy.
Can I prepare the meatloaf mixture ahead of time?

Yes, you can mix all ingredients the night before and keep the mixture covered in the fridge. Then shape it and bake the next day. This actually deepens the flavors nicely.
What’s the best way to serve leftover gyro meatloaf?

Leftovers are delicious cold in pita wraps with fresh veggies or reheated as slices served with tzatziki and a side salad. You can also dice it up for a hearty gyro bowl.

Final Thoughts

This Baked Gyro Meatloaf Recipe has become one of my all-time favorites because it brings the essence of a classic gyro into a simple, cozy meal that’s incredibly easy to recreate. I love how it fills the kitchen with those inviting Mediterranean aromas and how versatile it is for family dinners or casual get-togethers. If you want that comforting, flavorful dinner without the fuss, trust me and give this recipe a try — you’ll be so glad you did!