Description
This Baked Gyro Meatloaf recipe combines ground beef and lamb with traditional Mediterranean spices baked to perfection. It’s a hearty, flavorful twist on classic gyro meat, perfect for serving on fresh pita with tzatziki sauce and fresh toppings.
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, finely shaved
Instructions
- Preheat Oven: Preheat your oven to 375˚ F and grease two loaf pans or prepare a quarter-sized sheet tray with parchment paper or non-stick spray.
- Prepare Aromatics: In a food processor, add the chopped onion, crushed garlic, and fresh parsley. Pulse until finely chopped or pureed. Alternatively, finely chop these ingredients by hand.
- Mix Meat and Spices: Add the ground beef and ground lamb to the processor along with kosher salt, black pepper, thyme, oregano, and cinnamon. Process until all ingredients are fully combined and evenly mixed.
- Form the Meatloaf: Scoop the meat mixture evenly into the prepared loaf pans. Cover with a sheet of parchment paper and press the meat down evenly into the pans or tray to form a compact loaf shape.
- Chill the Meatloaf: Place the loaf pans in the freezer for 20 minutes to firm up the meatloaf. For best results, refrigerate overnight to allow flavors to meld and the shape to set.
- Bake: For meatloaf in loaf pans, bake in the preheated oven 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 Meat: Remove the meatloaf from the oven and let it rest for 5 minutes to allow juices to redistribute.
- Slice and Serve: Slice the meatloaf thinly, thickly, or dice it to your liking. Serve warm on fresh pita bread with tzatziki sauce, shaved onion, and tomato. Enjoy!
Notes
- Using a mix of ground beef and lamb provides classic gyro flavor; you can substitute with all beef if lamb is unavailable.
- Pressing the meatloaf firmly helps it hold shape during baking.
- Chilling the meatloaf before baking enhances slicing and texture.
- Check the internal temperature with a meat thermometer to ensure proper doneness.
- Serve with traditional Greek sides for a complete meal experience.
- The leftovers can be refrigerated and reheated or used in sandwiches the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
