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Meat Loaf Gyros

 Meat Loaf Gyros
Being one-time caterers, my husband and I were asked to supervise our church's youth group suppers. This is the recipe I prepared for Greek Night. It was a hit with everyone. Willa Fershee, Corunna, Indiana
8 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing


  • 1/4 cup water
  • 1/4 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 large red onion, chopped
  • 1 large tomato, thinly sliced
  • 8 pita breads, halved
  • 1/2 cup plain yogurt


  • In a large bowl, combine the first eight ingredients. Crumble beef
  • over mixture and mix well.
  • Press into an ungreased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer
  • reads 160° drain.
  • Let stand for 10 minutes. Cut into thin slices. Place the meat loaf,
  • onion and tomato into pita halves; drizzle with yogurt. Yield: 8
  • servings.

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Meat Loaf Gyros (continued)

If you're not a fan of yogurt, use creamy cucumber or ranch salad dressing in Meat Loaf Gyros.
Nutritional Facts: 1 serving (1 each) equals 360 calories, 10 g fat (4 g saturated fat), 58 mg cholesterol, 996 mg sodium, 38 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.