Gyros Meat Loaf

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Servings: 10 servings Difficulty: Advanced
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Aromatic slow-roasted lamb and beef loaf wrapped in crispy bacon for authentic Greek flavor
Gyros (Meat *** (Dpbf70 B recipe image
Gyros (Meat *** (Dpbf70 B recipe image
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Gyros Meat Loaf

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 886.3

Description

This homemade gyros meat loaf is a rich, savory delight that captures the essence of traditional Greek street food. By combining tender shoulder lamb and beef chuck with a robust blend of oregano, cumin, cinnamon, and garlic, you create a deeply flavorful base. The meat mixture is bound and roasted inside a loaf pan lined with bacon or pork belly, which keeps the meat moist and adds a smoky, crispy exterior. After baking, the loaf is pressed and refrigerated overnight, allowing the flavors to meld and the texture to firm up for perfect slicing. Serve these thin slices in warm pita bread with fresh tomatoes, onions, and cool tzatziki sauce for a hearty, satisfying meal that brings the taste of the Mediterranean straight to your dining table.

Directions

  1. Grind the lamb shoulder and beef chuck together using a meat grinder with a large hole plate.
  2. Pass the ground meat through the grinder a second time using a small hole plate for a finer texture.
  3. In a small bowl, combine dehydrated onions and water to reconstitute the onions; set aside.
  4. In a separate small bowl, mix together salt, sugar, oregano, black pepper, cumin, hot paprika, and cinnamon.
  5. In a large mixing bowl, combine the ground meat mixture, reconstituted onions, and the spice blend.
  6. Add the pressed garlic and vegetable oil to the bowl.
  7. Mix thoroughly by hand until all spices and ingredients are evenly distributed throughout the meat.
  8. Cover the meat mixture and refrigerate for several hours to allow flavors to meld.
  9. Fry a small portion of the meat mixture in a skillet with a little butter to taste-test and adjust seasoning if needed.
  10. Blanch bacon slices in simmering hot water for about 3 minutes, then drain on paper towels (skip if using fresh pork belly).
  11. Line an 8.5 x 5 x 3 inch loaf pan with bacon or pork belly slices, covering the bottom and sides.
  12. Pack the gyros meat mixture firmly into the prepared loaf pan, filling it to the top.
  13. Cover the top of the meat with remaining bacon or pork slices.
  14. Place the filled loaf pan into a larger roasting pan and fill the roasting pan with hot water until it reaches three-quarters up the side of the loaf pan.
  15. Bake in a preheated oven at 375°F (190°C) for 20-30 minutes.
  16. Reduce oven temperature to 325°F (160°C) and continue baking for an additional 30 minutes.
  17. Remove the loaf pan from the water bath and place it on a wire rack to cool.
  18. Cover the loaf with aluminum foil and place a 2-pound weight on top to compress the meat as it cools.
  19. Allow the loaf to cool to room temperature, then refrigerate covered with the weight for at least 12 hours or overnight to ripen.
  20. Slice the chilled meat loaf thinly and serve in warm pita bread with sliced onions, tomatoes, and tzatziki sauce.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 886.3kcal
% Daily Value *
Total Fat 60.9g94%
Saturated Fat 23.3g117%
Cholesterol 253.7mg85%
Sodium 2400mg100%
Total Carbohydrate 8.2g3%
Dietary Fiber 3.0g12%
Sugars 2.1g
Protein 73.3g147%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gyros, greek, lamb, beef, meatloaf, pita, tzatziki, oregano, cumin, garlic, bacon, roasted, savory, sandwich, mediterranean
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