Go Back
–+ servings
Greek Gyro Meatloaf

Savor the Flavor: Greek Gyro Meatloaf for Cozy Nights

Greek Gyro Meatloaf combines the flavors of gyros with the comfort of meatloaf, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Lean Ground Beef Substitute with ground turkey for a lighter version.
  • 1 lb Ground Lamb Can be replaced with more beef or a vegetarian alternative.
  • 1 medium Onion Use shallots for a milder taste.
  • 3 cloves Garlic Fresh cloves preferred.
  • 2 tbsp Oregano Italian seasoning is a great substitute.
  • 1 tsp Cumin Ground coriander can be an alternative.
  • 1 tbsp Dill Fresh dill recommended but dried can be used.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Pepper Adjust according to taste.
  • 2 tbsp Oil Olive oil is best for authentic flavor.

Equipment

  • Food processor
  • Loaf Pan
  • meat thermometer

Method
 

Step-by-Step Instructions for Greek Gyro Meatloaf
  1. Prepare the onion by finely chopping it in a food processor and squeezing out excess liquid.
  2. Combine squeezed onion, minced garlic, oregano, cumin, dill, salt, pepper, and olive oil in the food processor. Add ground beef and lamb, pulsing until well combined.
  3. Preheat the oven to 350°F. Grease a loaf pan with olive oil and press the meat mixture into it.
  4. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 165°F.
  5. Remove from the oven and let the meatloaf rest for at least 10 minutes before slicing and serving in pita.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

For richer flavors, chill the meatloaf in the fridge overnight before baking. Use a meat thermometer to ensure proper cooking and avoid dryness.

Tried this recipe?

Let us know how it was!