This gyro meatloaf turns ground lamb and beef, garlic and dried herbs into thin, savory slices with crisp edges, ready to pile into warm pitas with tomato, onion and cool tzatziki. It is sized for two, so one small slab makes two generous gyros without a big loaf to work through, and it is on the table in under an hour. Instead of a deep loaf pan, the meat bakes as a thin slab on a small sheet, then the slices get a quick sear in a hot skillet for that browned, crispy gyro texture. It is my answer to a gyro craving at home, no rotisserie required.
Why you’ll like this gyro meatloaf
- Made for two: Just 6 ounces each of lamb and beef makes two filled pitas with nothing left to freeze.
- Fast for a meatloaf: the thin slab bakes in 25 to 30 minutes instead of an hour in a loaf pan.
- Crispy edges: a short sear in a skillet gives the slices real gyro character.
- Homemade tzatziki: a quick sauce of yogurt, cucumber, garlic, lemon and dill comes together while the meat bakes.
- Simple pantry seasoning: oregano, thyme, cumin and a pinch of cinnamon.
What makes this gyro meatloaf work
A thin slab instead of a loaf pan. A small two-person batch of meat would sit in a shallow, uneven layer in a standard loaf pan. Pressing it into a flat rectangle about 1 inch thick on a lined sheet means it cooks evenly from edge to center and is ready quickly.
Kneading the meat. Gyro meat is dense and fine-textured, not loose like a burger. Kneading the mixture with your hands for about a minute makes it sticky and cohesive, so it slices cleanly into thin pieces instead of crumbling.
Squeezing the onion. Grated onion brings flavor all the way through, but its juice can make the slab soft and wet. A quick squeeze in a paper towel removes the extra liquid and keeps the texture firm.
Searing the slices. Baked meat on its own is tender but pale. A minute or two per side in a hot skillet browns the edges and gives you the crisp bits that make a gyro taste like a gyro.
Ingredients for gyro meatloaf
The exact amounts are in the recipe card below. A few notes on choosing them:
- Ground lamb and beef: lamb gives the classic gyro flavor and beef keeps it mild and affordable. Using half of each is a nice balance; all beef works if you prefer.
- Onion and garlic: grate both on the small holes of a box grater so they melt into the meat.
- Herbs and spices: dried oregano and thyme are the backbone, cumin adds warmth and a small pinch of cinnamon gives a subtle, savory sweetness you will notice only as depth.
- Greek yogurt: thick, plain Greek yogurt makes a tzatziki that clings to the meat. Whole milk yogurt is the creamiest.
- Cucumber: an English cucumber has thin skin and small seeds, so you can grate it without peeling. Squeeze it well.
- Lemon and dill: fresh lemon juice and dill keep the sauce bright.
- Pitas and toppings: soft pita breads, thinly sliced tomato and red onion.
How to make gyro meatloaf
- Heat the oven to 375°F and line a small rimmed baking sheet with parchment.
- Mix the squeezed onion, garlic and spices, then knead in the lamb and beef.
- Press the mixture into a flat rectangle about 1 inch thick.
- Bake for 25 to 30 minutes to 160°F, drain and rest for 5 minutes.
- Stir together the tzatziki while it bakes.
- Slice thin and sear the slices for 1 to 2 minutes per side.
- Fill warm pitas with the meat, tomato, onion and tzatziki.
How to tell each step is ready
The mixture: after kneading, the meat should look smooth, feel tacky and hold together in one mass when you press it. If it still looks loose and crumbly, keep working it a little longer.
Shaping: aim for even thickness from edge to edge. Thin corners cook faster than the middle, so square them off with your palms.
Baking: start checking at the low end of the baking time. Slide an instant-read thermometer into the center of the slab from the side; it is done at 160°F. The top will be browned and the slab firm to the touch, and some fat will collect on the parchment.
Slicing: rest the slab for 5 minutes so it firms up, then cut it crosswise into slices as thin as you can manage with a sharp knife.
Searing: the skillet should be hot before the slices go in. Sear for 1 to 2 minutes per side, without crowding, until the edges are deep brown and crisp.
Tips for the best gyro meatloaf
- Use a sharp knife. Thin slices crisp faster and feel more like gyro meat, and a sharp blade cuts them cleanly.
- Sear in batches if needed. Give the slices space in the skillet so they brown instead of steaming.
- Make the tzatziki first if you can. A little time in the refrigerator lets the garlic and dill flavor the yogurt.
- Warm the pitas. A few seconds in a dry skillet, or wrapped in foil in the oven during the last few minutes of baking, makes them soft and easy to fold.
- Season the toppings lightly. A pinch of salt on the tomato slices brings out their flavor.
Swaps and variations
- All beef: use all ground beef instead of the lamb. The gyro tastes milder but still savory and herby.
- Herbs in the sauce: fresh mint can replace the dill in the tzatziki for a cooler flavor.
- Bowl instead of pita: serve the crispy slices over rice or a chopped salad with the tzatziki spooned on top.
- More toppings: add crumbled feta, shredded lettuce or a few sliced olives if you have them.
What to serve with gyros
Gyros are a full meal in a pita, but a simple side rounds them out. Try a Greek-style salad of cucumber, tomato and red onion with a squeeze of lemon, a handful of olives, oven fries or roasted potatoes with oregano, or warm rice. Lay everything out on the counter and let each person build their own; it makes a casual dinner for two feel like a night at your favorite Greek spot.
Storing and reheating leftovers
Refrigerate leftover gyro slices in a covered container within two hours of cooking and eat them within 3 days. Keep the tzatziki covered in the refrigerator for up to 3 days as well, and store the pitas separately at room temperature.
To reheat, sear the slices in a skillet over medium-high heat until they are hot all the way through and reach 165°F. The skillet brings back the crispy edges much better than a microwave does.
Crispy, herby slices, cool tzatziki and soft pita make this gyro meatloaf a fun, easy dinner to share. Mix up a small batch tonight and enjoy gyro night at home.
Frequently asked questions
Can I make gyro meatloaf with only beef?
Yes. Use the same total amount of ground beef; the gyro is milder than the lamb version but keeps the garlic and herb flavor.
How do I get crispy gyro meat at home?
Slice the baked slab thin and sear the slices in a hot skillet with a little oil for 1 to 2 minutes per side. The edges brown and crisp like gyro meat cut from a rotisserie.
What do you put on a gyro?
Tzatziki, sliced tomato and thinly sliced red onion are the classic toppings. Crumbled feta, lettuce or olives are easy extras.
Print
Gyro Meatloaf for Two
- Total Time: 55 minutes
- Yield: 2 servings
Description
Herby lamb and beef baked as a small slab, sliced thin, seared crisp and served in warm pitas with tomato, onion and quick tzatziki.
Ingredients
- 6 ounces ground lamb
- 6 ounces ground beef (85/15)
- 1/4 small yellow onion, finely grated
- 2 garlic cloves, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt, plus a pinch for the sauce
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 1 teaspoon olive oil
- 1/2 cup plain Greek yogurt
- 1/4 English cucumber, grated and squeezed dry
- 1 small garlic clove, grated (for the sauce)
- 2 teaspoons lemon juice
- 1 teaspoon chopped fresh dill
- 2 pita breads
- 1 small tomato, thinly sliced
- 1/4 small red onion, thinly sliced
Instructions
- Heat the oven to 375°F and line a small rimmed baking sheet with parchment paper.
- Squeeze the grated onion in a paper towel to remove the extra juice. In a bowl, combine the onion, garlic, oregano, thyme, cumin, 3/4 teaspoon salt, pepper and cinnamon. Add the lamb and beef and knead with your hands for about a minute, until the mixture is sticky and evenly combined.
- Turn the mixture onto the parchment and press it into a flat rectangle about 6 by 4 inches and 1 inch thick, with even edges.
- Bake for 25 to 30 minutes, until the center reads 160°F. Pour off any fat and let the slab rest for 5 minutes.
- While it bakes, make the tzatziki: stir together the yogurt, squeezed cucumber, the small garlic clove, lemon juice, dill and a pinch of salt. Chill until serving.
- Slice the slab crosswise into thin slices. Heat the oil in a 10-inch skillet over medium-high heat and sear the slices for 1 to 2 minutes per side, until the edges are browned and crisp.
- Warm the pitas, then fill them with the gyro slices, tomato, red onion and tzatziki.
Notes
Equipment: small rimmed baking sheet, parchment paper, box grater, mixing bowl, 10-inch skillet, instant-read thermometer
- All ground beef works in place of the lamb; the flavor is milder.
- Kneading the meat well gives the dense, sliceable texture of gyro meat.
- Squeeze the cucumber well so the tzatziki stays thick.
- Refrigerate leftover gyro slices in a covered container for up to 3 days.
- Keep the tzatziki covered in the refrigerator for up to 3 days.
- Reheat the slices in a skillet until hot, to 165°F.
- Cook ground lamb and ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Greek-inspired
