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Greek Gyro Meatloaf

A delicious and easy twist on traditional Gyro meat.  Garlic, onion, and spices mixed with lean ground beef and lamb baked into a meatloaf.  So delicious, you will make this over and over again! 
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Course
Cuisine Mediterranean
Servings 8


  • Half Large Red Onion, Roughly chopped
  • 4 Cloves Garlic, Peeled
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Cumin
  • ½ Teaspoon Dried Dill
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 2 Tablespoons Olive Oil
  • 1 Pound 92% Lean Ground Beef
  • 1 Pound Ground Lamb


  • Preheat oven to 400°.
  • To a food processor, add onion and process until onion is finely chopped. Place onion mixture into a cheese cloth or tea towel and roll the towel up. Squeeze the towel to remove the moisture from the onion. Remove any liquid from the food processor then add the onion back.
  • To the food processor add garlic, oregano, cumin, dill, salt, pepper, oil, beef, and lamb. Pulse into mixture is well combined.
  • Grease a loaf pan and add the meat mixture to the pan, pressing down into an even layer.
  • Cook for 1 hour until internal temperature reaches 165°F. Allow meat to rest for 10 minutes before slicing.
  • Optional: After slicing meat, heat slices in an oiled skillet for a few minutes to add a nice crust on the meat.


**You can make this meatloaf ahead of time!  Just follow all the steps until you add the raw meat into the loaf pan, then cover tightly with plastic wrap and foil.  Refrigerate overnight then bake the next day.
**Cooked meatloaf can be frozen up to 3 months.