Baked Gyro Meatloaf
This mouth-wateringly delicious meatloaf is favorite of mine from the Midwest and now you can make it and slice it at-home. Good gyros don't just come from good Greek diners. Finish with tzatziki, tomato, and lots of feta.
Baked Gyro Meatloaf
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 and tomato.
Preparation
- Preheat a 375˚ F oven and grease two loaf pans or a quarter-sized sheet tray.
- In a large food processor, add the onion, garlic, and parsley to fine chop or puree. You can also finely chop these yourself.
- Add the ground beef and ground lamb to the processor with all the spices. Mix in the processor until all ingredients are fully incorporated.
- Scoop the meat into the prepared loaf pan evenly. Place another sheet of parchment over the meat and press evenly into the tray or pan. Place the meat in the freezer for 20 minutes or for best results, in the fridge overnight.
- If using a sheet tray, plop meat slab it onto a sheet tray.
- Bake the gyro for 40 - 50 minutes in a loaf pan or 25 - 30 minutes on a sheet tray until an internal temperature reads 155˚ F. Remove from the oven and let it rest for 5 minutes.
- Slice the meat into thin slices, thick slices, or even dice it up. Serve it on fresh pita with tzatziki and toppings. Enjoy!