Baked Gyro Meatloaf Recipe

If you love the bold, savory flavors of Greek gyros but want a fun twist that’s easier to slice and serve, this Baked Gyro Meatloaf Recipe is exactly what you need. It’s like all the delicious spices and tender textures of a gyro, but in a comforting, sliceable loaf – perfect for hectic weeknights or casual weekend dinners. I remember the first time I made this; it instantly became a family favorite because it’s so versatile and absolutely bursting with Mediterranean flavors.

What makes this Baked Gyro Meatloaf Recipe really stand out is how the combo of ground lamb and beef captures that authentic gyro taste. Plus, it bakes up juicy and satisfying without the hassle of grilling or skewering. Whenever I crave something hearty but crave ease too, this meatloaf is my go-to. And trust me, once you try it with fresh pita and homemade tzatziki, you’ll want to make it again and again.

this …

Ingredients & Why They Work

The ingredients in this Baked Gyro Meatloaf Recipe come together to create that unmistakable Greek gyro taste without complicated steps. Each component has a purpose—whether it’s adding moisture, flavor, or texture—and shopping for quality basics really makes a difference here.

• Ground beef: Adds a rich, beefy base and helps balance the stronger flavor of lamb.
• Ground lamb: This is the star ingredient giving the meatloaf that authentic gyro character.
• Yellow onion: Chopped finely, it melts into the meat, offering sweetness and depth.
• Garlic cloves: Essential for that punch of garlicky aroma everyone expects in gyros.
• Fresh parsley: Brightens the mixture and adds fresh, herbal notes.
• Kosher salt: Enhances all the natural flavors without overwhelming.
• Ground black pepper: Adds subtle heat and complexity.
• Dried thyme and oregano: These classic Mediterranean herbs provide earthiness and aroma.
• Cinnamon: Just a pinch adds unexpected warmth and depth typical in Greek seasoning.

Make It Your Way

I love playing around with this Baked Gyro Meatloaf Recipe depending on what I have in the fridge or my mood. Don’t be afraid to tweak the herbs or add something new—you’ll find it’s pretty forgiving and only gets better with a personal twist.

• Variation: Once, I swapped out parsley for fresh dill and added a touch of smoked paprika—gave it a slightly smoky Mediterranean flare that my family loved.
• Dietary modifications: If lamb isn’t your thing, try all-beef or even a turkey-beef combo—just keep the spices the same for flavor.
• Texture adjustment: For a firmer loaf that slices more neatly, chilling the shaped meat overnight in the fridge really helps.

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

Step 1: Prep Your Flavor Base

Start by finely chopping or pureeing the onion, garlic, and parsley. This is a game-changer because it infuses the meatloaf evenly with moisture and flavor. I usually blitz these in my food processor so everything mixes seamlessly, but if you’re short on time, a really fine hand chop works too. Just be sure those garlic cloves are evenly distributed so you don’t get any overpowering bites.

Step 2: Combine Meat and Spices

Add your ground beef and lamb directly to the processor with the herbs, spices, and salt. Pulse everything together just until mixed evenly without turning it into a paste. This step saves you from the mess of hand mixing and ensures flavor throughout. Too much processing, though, can make the texture too dense, so don’t overdo it.

Step 3: Shape and Chill

Transfer the mixture to a greased loaf pan or a quarter-sized sheet tray. Press it down evenly with a piece of parchment paper on top to smooth the surface—this helps avoid cracks while baking. Then pop it in the freezer for 20 minutes or ideally the fridge overnight. I’ve found chilling is key for the loaf to hold together and stay juicy, plus it makes slicing easier once baked.

Step 4: Bake to Perfection

Bake at 375˚F for about 40-50 minutes if using a loaf pan or 25-30 minutes for the sheet tray until the internal temperature hits 155˚F. I rely on an instant-read thermometer here—that way you won’t guess and risk dryness. After baking, let the meatloaf rest for at least 5 minutes; this resting time locks in the juices so every slice is tender and flavorful.

How to Serve Baked Gyro Meatloaf Recipe

Garnishes

When I serve this meatloaf, I pile on fresh tzatziki sauce for creaminess and cool contrast—that tangy cucumber yogurt is a must! I also top with finely shaved raw onion and juicy tomato slices for crunch and brightness. Sometimes I sprinkle a little fresh parsley or dill for an extra herbal pop.

Side Dishes

Pairing this Baked Gyro Meatloaf Recipe with warm, fluffy pita bread is my favorite, but it also shines alongside a crisp Greek salad or roasted lemon potatoes. On nights I want something lighter, I serve it with steamed green beans tossed in olive oil and garlic, which complements all the bold spices perfectly.

Creative Ways to Present

For parties, I like to slice the meatloaf thin and set up a DIY gyro bar with pita, sauces, and toppings – it’s interactive and fun! Another time, I cubed leftovers and tossed them into warm rice bowls with tzatziki and olives for a quick Mediterranean-inspired lunch. Presentation really amps up the enjoyment here.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover meatloaf tightly in plastic wrap and refrigerate it. It keeps well for 3-4 days, making it easy to grab for a quick lunch or dinner. Slicing leftovers thin helps them reheat evenly without drying out.

Freezing

I’ve frozen this meatloaf both baked and raw. Before freezing baked slices, I place parchment between them to prevent sticking, then pack them in airtight containers. For raw meatloaf, I shape and wrap it tightly in plastic and foil, then freeze it for up to 3 months. Defrost overnight in the fridge before baking or reheating.

Reheating

Reheating in the oven at 325˚F wrapped loosely in foil keeps the meat juicy, or for a faster option, microwave covered with a damp paper towel works well too. I avoid reheating meatloaf multiple times to preserve texture and flavor.

FAQs

Final Thoughts

This Baked Gyro Meatloaf Recipe is a beautiful shortcut to enjoying the beloved flavors of a gyro without the fuss of skewers or grilling. I genuinely love how approachable it is while still delivering that mouthwatering, herby, spiced experience. So if you want to delight your family or impress guests with something Greek-inspired and comforting, give this a try—you’ll be so glad you did!

Print