Gyro Meatloaf

GYRO MEATLOAF INGREDIENTS

Instead of using breadcrumbs or cracker crumbs, I use an egg for the binder along with finely chopped mushrooms (you won’t even taste them, but mushrooms make the meatloaf very moist!) and grated Parmesan cheese. Mushrooms and aged cheeses have something called “umami.” Umami is a pleasant savory taste produced by glutamate and ribonucleotides, chemicals that occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors; it plays an important role in making food taste delicious.

Note: Powdered Parmesan cheese is simply Parmesan that has been grated to the point of being light, fluffy, and powdery. The texture of fresh pregrated Parmesan cheese available in the cheese counters at super markets is usually powdery, and can be used as a convenient option in this and other recipes that call for powdered Parmesan. To make powdered Parmesan at home, place grated Parmesan in a food processor (or spice grinder) and pulse until it is powdery and fluffy.

LAMB OR BEEF LOAF

You all know I do not like wasting time driving to the store and hanging out in a florescent light store and waiting in line! Not my idea of a good time. That is why I get most of my ingredients mailed to me and my FAVORITE delivery is Butcherbox! I get a box twice a month because my carnivore family primarily eats all the delicious things in a Butcherbox box!

I have exciting news! Now Butcherbox has Ground Lamb which made my Gyro Meatloaf extra tasty!

Gyro Meatloaf

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Course Beef and Lamb

Cuisine American, Greek

Servings 6

Calories 518.5

Ingredients

  

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TZATZIKI SAUCE:

• ▢ 1 cup sour cream (or my Protein Sparing Sour Cream for dairy free)
• ▢ 1 medium cucumber peeled, seeded, and finely chopped and squeezed dry
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon Redmond Real salt
• ▢ 1 tablespoon parsley freshly chopped
• ▢ 1 tablespoon fresh dill chopped

GYRO LOAF:

• ▢ 1 1/2 pounds ground lamb Click HERE for the BEST ground lamb!
• ▢ 3/4 cup mushrooms diced
• ▢ 1/2 cup red onions diced
• ▢ 1/4 cup black olives sliced
• ▢ 8 ounces feta cheese cut into 1/4 inch pieces (OMIT for dairy free)
• ▢ 1/2 cup powdered Parmesan cheese (or pork panko for dairy free)
• ▢ 1/4 cup tomato sauce
• ▢ 1 large egg
• ▢ 2 teaspoons Greek seasoning
• ▢ 1 teaspoon dried oregano leaves
• ▢ 4 cloves garlic minced

Instructions

 

• To make the tzatziki sauce, place all the ingredients for the sauce in a small bowl. Stir well. Set the sauce in the fridge to chill for 1 to 2 hours. It can be made up to 3 days ahead.
• Preheat the oven to 350°F.   Have on hand an 8 by 4-inch loaf pan.
• Place the ingredients for the loaf in a large bowl, and, using your hands, mix together until well combined.  
• Press this mixture into the loaf pan. Bake for 55 minutes, or until the internal temperature of the loaf reaches 160°F.  Allow to rest for 10 minutes before slicing. Serve with the tzatziki sauce.
• Store any extras in an airtight container in the refrigerator for up to 3 days. To reheat, place the Gyro Loaf in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.

Nutrition

Calories: 518.5 | Fat: 39g | Protein: 31.3g | Carbohydrates: 6.7g | Fiber: 0.6g | P:E Ratio: 0.7

TESTIMONY OF THE DAY

“I begged God for help. He led me to Maria Emmerich and Craig Emmerich to help me understand what was happening inside my body that was causing everything I was experiencing. I have lost approximately 120lbs over the past year. I still have about 135lb to lose…

He often shows me how much better I feel, how I can move around so much easier, how I sleep better, how I have better focus, how my moods are better (I’ve come off all 3 anti-depressants that my doctors had put me on…praise God!), and how I not only don’t crave carbs and sweets like I used to, but I don’t really even want them.” – Lori