Baked Gyro Meatloaf Recipe

If you love the rich flavors of Greek gyros but want something a little homier and just as delicious, this Baked Gyro Meatloaf Recipe is going to become your new favorite weeknight dinner. It’s packed with ground beef and lamb, harmoniously blended with classic Mediterranean spices like oregano, thyme, and a whisper of cinnamon — the result is an aromatic, juicy meatloaf that tastes like sunshine wrapped in pita.

What makes this recipe special is how it captures all the essence of a gyro — but in an easy, hands-off baked form that’s perfect for busy nights or casual gatherings. You can slice it thin for pita wraps or thicker for a hearty plate. I find it’s equally good fresh out of the oven or reheated the next day, making it a fantastic make-ahead option that doesn’t sacrifice flavor.

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Ingredients & Why They Work

Each ingredient in this Baked Gyro Meatloaf Recipe plays an important role from flavor to texture. Choosing a good mix of beef and lamb and the right spices makes all the difference, so let’s break down why these ingredients shine together.

• Ground beef: Provides a mild, hearty base that keeps the meatloaf tender without overwhelming the Mediterranean spices.
• Ground lamb: Essential for that authentic gyro flavor and a juicier, richer mouthfeel.
• Yellow onion: Adds moisture and sweetness that balances the savory meat.
• Garlic cloves: Brings the pungent depth synonymous with Greek cuisine.
• Fresh parsley: Offers a fresh, herbaceous lift that brightens the dish.
• Kosher salt: Enhances all the flavors and helps retain moisture.
• Ground black pepper: Adds subtle heat and complexity.
• Dried thyme: Classical gyro herb, lending earthy and slightly minty notes.
• Dried oregano: Another gyro staple, reinforcing that robust Mediterranean aroma.
• Cinnamon: Just a pinch adds warmth and unexpected depth, elevating the spices.

Tweak to Your Taste

I love making this Baked Gyro Meatloaf Recipe my own by adjusting spices or how I serve it, and you’ll find it easy to do the same. It’s forgiving, so don’t be shy about experimenting a little to match your flavor preferences or dietary needs.

• Variation: Sometimes I swap ground beef for all lamb for an extra gamey punch if I’m feeling fancy — it’s richer but still delicious. If you like it leaner, try 90% lean beef to reduce fat.
• Herb swaps: Fresh dill instead of parsley brings in another classic Greek flavor that’s wonderful when paired with tzatziki.
• Spice level: Add a pinch of cayenne or crushed red pepper flakes for some heat if you want to kick things up a notch.
• Vegetarian twist: Although this is a meatloaf, you can experiment by mixing finely chopped mushrooms with the ground meat for added umami and moisture.

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

Step 1: Prep Your Flavor Base

The first thing I do is pulse the onion, garlic, and parsley in my food processor until everything is finely chopped and almost paste-like—this really helps the spices and herbs integrate fully with the meat. If you don’t have a processor, no worries, just mince everything very finely by hand. This step sets the foundation for that vibrant gyro taste.

Step 2: Mix the Meat and Spices Thoroughly

Next, I add both types of ground meat and all the spices to the processor with the onion mixture and pulse to combine evenly. If the mixture looks a little wet, don’t worry — that’s the fresh onion and garlic bringing moisture, and it keeps your meatloaf tender and juicy. You can mix this by hand if you prefer, just be sure all ingredients are well blended so every bite is flavorful.

Step 3: Shape and Chill

I scoop the meat mixture into a greased loaf pan or a quarter-sized sheet tray — if you want those classic loaf slices, the pan works best. Then I gently press the mixture evenly and cover it with parchment paper before chilling it in the freezer for at least 20 minutes (overnight in the fridge works fantastic too). Chilling the loaf helps it hold its shape while baking, so it slices beautifully.

Step 4: Bake to Perfect Juiciness

Bake the meatloaf in a preheated 375˚F oven. If using loaf pans, it usually takes about 40 to 50 minutes, while a sheet tray slab needs roughly 25 to 30 minutes. I always check the internal temperature — 155˚F is ideal for safety and juiciness. Letting it rest for 5 minutes after baking is critical; this little pause helps juices redistribute so your slices aren’t dry.

Step 5: Slice and Serve with Favorites

Once rested, slice the meatloaf thin for wraps or thicker for plates. Serve it piled into fresh pita with a generous dollop of homemade or store-bought tzatziki, finely shaved onions, and sliced tomatoes for the full gyro experience. Trust me, my family fights over seconds when I make it!

How to Serve Baked Gyro Meatloaf Recipe

Garnishes

I love topping my sliced gyro meatloaf with creamy tzatziki because that cool cucumber-y sauce perfectly balances the spiced meat. Fresh, thinly shaved red onion adds a satisfying sharp bite, and juicy tomato slices bring brightness. Sometimes I sprinkle chopped fresh parsley on top to add a burst of color and freshness.

Side Dishes

To round out the meal, I often serve this with Greek lemon potatoes — those crispy, tangy bites pair so well. A simple cucumber and tomato salad dressed with olive oil and red wine vinegar keeps things light and refreshing. And don’t forget warm pita bread to scoop every delicious bite up!

Creative Ways to Present

For parties, I’ve arranged thin slices of this gyro meatloaf on a beautiful platter with tzatziki in the center surrounded by pita wedges and colorful veggies for dipping — it’s always a crowd-pleaser. Another fun idea is to dice the meatloaf and toss it over a grain bowl with olives, feta, and a drizzle of olive oil for a gyro-inspired salad.

Make Ahead and Storage

Storing Leftovers

Leftover gyro meatloaf stores beautifully in an airtight container in the refrigerator for up to 4 days. I usually slice what I want for my next meal to avoid drying it out by reheating the whole loaf repeatedly.

Freezing

This recipe freezes really well, which is a huge bonus if you want to prep meals ahead. After baking and cooling, slice the meatloaf and freeze portions in freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat leftover baked gyro meatloaf is on a skillet over medium-low heat with a splash of water or broth to keep it moist—this revives the juiciness better than microwave alone. You can also warm it briefly in a 350˚F oven covered with foil to prevent drying.

FAQs

Final Thoughts

This Baked Gyro Meatloaf Recipe is one of those meals I keep coming back to because it’s so simple, flexible, and genuinely delicious. Whether you’re feeding family on a busy weeknight or wanting a gyro fix without the fuss of grilling meat, this will quickly become your go-to. Try it with your favorite toppings, share it with friends, and I promise you’ll love the warm, comforting flavors that bring a bit of Greece right to your kitchen table.

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