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–+ servings

Gyro Meatloaf

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Prep Time 10 minutes
Cook Time 55 minutes
Course Beef and Lamb
Cuisine American, Greek
Servings 6
Calories 518.5

Ingredients
  

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 Fresh parsley leaves 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