Gyro Meatloaf (Greek-Style With Tzatziki)

What Makes This Recipe Work

A half lamb and half beef blend gives the savory flavor of a real gyro while the beef keeps the loaf moist and affordable. The oregano, cumin, and garlic season the meat all the way through, and thin slices mimic the shaved texture of spit-roasted meat.

Ingredients for Gyro Meatloaf (Greek

• For the meatloaf:
• 1 lb (450 g) ground lamb
• 1 lb (450 g) ground beef, 85% lean
• 1/2 cup (50 g) dry breadcrumbs
• 1/4 cup (60 ml) whole milk
• 1 large egg, beaten
• 1 small yellow onion, grated
• 3 garlic cloves, minced
• 1 tbsp dried oregano and 2 tsp ground cumin
• 1 1/2 tsp kosher salt and 1/2 tsp black pepper
• For the tzatziki:
• 1 cup (240 g) plain Greek yogurt
• 1/2 cup grated English cucumber, squeezed very dry
• 1 tbsp lemon juice and 1 small garlic clove, grated
• 2 tbsp chopped fresh dill, plus salt to taste

How to Make Gyro Meatloaf (Greek

1. Heat the oven to 350 degrees F (175 C) and line a rimmed sheet pan with foil, then set a piece of parchment or a wire rack on top.
2. Soak the breadcrumbs in the milk in a large bowl for 5 minutes, then add the lamb, beef, egg, onion, garlic, oregano, cumin, salt, and pepper.
3. Mix with your hands just until combined, without pressing too hard, so the loaf stays tender.
4. Shape the mixture into a 9x5 inch loaf and place it on the prepared pan.
5. Bake 55 to 65 minutes, until an instant-read thermometer in the center reads 160 degrees F (71 C) and the edges are browned.
6. Rest the loaf 10 minutes, then slice thinly against the shorter side.
7. While the loaf rests, stir the yogurt, cucumber, lemon juice, garlic, and dill together for the tzatziki, seasoning with salt to taste.
8. Pile the slices into warm pita with tzatziki, sliced tomato, and thin red onion.

Tips for the Best Gyro Meatloaf (Greek

• Squeeze the grated cucumber in a clean towel until it is nearly dry, or the tzatziki turns watery.
• Chill the shaped loaf 20 minutes before baking if you have time; it holds its shape better in the oven.
• Slice the meatloaf as thinly as you can; thin slices are what make it read as gyro rather than meatloaf.
• For pan timings beyond this recipe, see the meatloaf cooking time and temperature guide.

Variations and Substitutions

• All-beef gyro meatloaf: use 2 lb ground beef and add 1 tsp ground coriander for depth; see the meatloaf recipe.
• Leaner gyro meatloaf: use ground turkey in place of the beef and bake to 165 degrees F (74 C); see the turkey meatloaf recipe.
• Slow cooker version: cook the loaf on a foil sling on LOW 4 to 5 hours; see the slow cooker meatloaf page.
• Serve over rice or in a bowl with tzatziki instead of pita for a gluten-free plate.

How to Store and Reheat

• Refrigerate leftovers up to 4 days; reheat slices gently so they do not dry out, and serve the tzatziki cold.
• Freeze cooled slices for up to 3 months, wrapped tightly; thaw overnight in the fridge before reheating.

Gyro Meatloaf (Greek FAQ