Gyro Meatloaf

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READY IN: 1hr 20mins
Recipe by Hey Jude

A healthier version of the gyros you get at the corner greasy spoon. I love those things but they don't love me! This one is better for you. From the Daily Herald's 'Lean & Lovin It' column.

Ingredients Nutrition

  • 1 lb ground lamb, the leanest possible
  • 1 lb extra lean ground beef
  • 2 cups fresh breadcrumbs (about 3 slices of bread)
  • 6 tablespoons minced fresh parsley
  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper, to taste
  • pita bread round
  • tzatziki, sauce


  1. Place oven rack in lower-middle position and heat to 350°.
  2. Lightly spray bottom and sides of a loaf pan with vegetable oil spray and set aside.
  3. Break up ground lamb and beef into a large bowl and add bread crumbs, parsley, egg, egg white, garlic, cumin, salt and pepper; using clean hands, combine the mixture well, then lightly press meat mixture together, lift it out of the bowl and place in prepared pan.
  4. Using a small spatula, pull mixture up and away from the sides of the pan and smooth out the top.
  5. Bake 60 minutes, or until a thermometer inserted in the center reads 150°; cool to room temperature, remove from pan and wrap in plastic wrap, then into foil; refrigerate until serving time.
  6. Before serving, slice the chilled meatload and cook in a nonstick frying pan until crisp; serve in pita rounds (which you can warm and brown in the same pan as the meat) with tzatziki sauce**there are many excellent tzatziki sauces listed here on Zaar so I didn't add my own, do a search and choose what looks best to you.

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