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Favorite Meat Loaf Gyros

 Favorite Meat Loaf Gyros
I always wanted to learn to make Greek gyros at home, but I was intimidated. Then I tried this recipe, and they were great. I slice leftover meat in individual portions and freeze for any time I crave a gyro.—Sharon Rawlings, Tampa, Florida
8 ServingsPrep: 30 min. Bake: 1 hour + chilling


  • 1 egg, lightly beaten
  • 6 garlic cloves, minced
  • 3 tablespoons dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 pound ground lamb
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 cup (8 ounces) plain yogurt
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • GYROS:
  • 8 whole pita breads
  • 3 tablespoons olive oil, divided
  • 16 slices tomato
  • 8 slices sweet onion, halved


  • In a large bowl, combine the egg, garlic, oregano, kosher salt and
  • pepper. Crumble lamb and beef over mixture; mix well.
  • Pat into an ungreased 9-in. x 5-in. loaf pan. Bake, uncovered, at

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Favorite Meat Loaf Gyros (continued)

Directions (continued)

  • 350° for 60-70 minutes or until no pink remains and a
  • thermometer reads 160°. Cool completely on a wire rack.
  • Refrigerate for 1-2 hours.
  • For sauce, in a small bowl, combine the yogurt, cucumber, lemon
  • juice, garlic, salt and pepper. Cover and refrigerate until serving.
  • Brush pita breads with 1 tablespoon oil; heat on a lightly greased
  • griddle for 1 minute on each side. Keep warm. Cut meat loaf into
  • very thin slices. In a large skillet, fry meat loaf in remaining oil
  • in batches until crisp.
  • On each pita bread, layer the tomato, onion and meat loaf slices; top
  • with some tzatziki sauce. Carefully fold pitas in half. Serve with
  • remaining sauce. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.