Description
This Baked Gyro Meatloaf combines ground beef and lamb with classic Mediterranean spices to deliver the authentic flavors of a gyro in an easy-to-serve meatloaf form. Perfect for serving with fresh pita, tzatziki sauce, and traditional toppings, it’s a delicious and convenient twist on a beloved Greek street food.
Ingredients
Scale
Main 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
For Serving
- Fresh pita
- Tzatziki sauce
- Finely shaved onion
- Tomato slices
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375˚ F and grease two loaf pans or a quarter-sized sheet tray to prevent sticking.
- Process Aromatics: In a large food processor, add the chopped onion, crushed garlic cloves, and fresh parsley. Pulse until finely chopped or pureed. Alternatively, you can finely chop these ingredients by hand.
- Mix Meat and Spices: Add the ground beef, ground lamb, kosher salt, ground black pepper, dried thyme, dried oregano, and cinnamon to the food processor with the aromatics. Pulse or mix until all ingredients are fully incorporated into a uniform mixture.
- Shape Meatloaf: Evenly scoop the meat mixture into the prepared loaf pans. Cover the meat with a sheet of parchment paper and press evenly into the pans or tray to form a compact loaf.
- Chill for Firmness: Place the loaf pans in the freezer for 20 minutes to firm up the meatloaf. For best results, chill overnight in the refrigerator.
- Bake: Bake the gyro meatloaf in the preheated oven. If using loaf pans, bake for 40 to 50 minutes; if using a sheet tray, bake for 25 to 30 minutes. The internal temperature should reach 155˚ F to ensure it is cooked through.
- Rest the Meatloaf: Remove the meatloaf from the oven and let it rest for 5 minutes to allow juices to redistribute.
- Slice and Serve: Slice the meatloaf into thin or thick slices or dice it. Serve on fresh pita bread with tzatziki sauce and finely shaved onions and tomato slices as toppings. Enjoy your delicious gyro meatloaf!
Notes
- For a stronger garlic flavor, roast the garlic before adding.
- You can substitute ground lamb with additional ground beef if lamb is unavailable.
- Chilling the meatloaf before baking helps it hold its shape better.
- If you prefer spicier meatloaf, add a pinch of crushed red pepper flakes.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 155˚ F.
- Leftover gyro meatloaf makes great sandwiches or salads the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
