Rating: 4.5 stars
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  • 1 star values: 0

To give these gyros their signature crispiness, refrigerate the meat after baking and then saute before serving. And don't forget to top with your favorite fresh veggies!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. In a very large bowl combine ground lamb, beef, onion, bacon, Italian seasoning, salt, cumin, and pepper. Place mixture, half at a time, in a food processor; process until a fine paste forms. Press mixture firmly into an 8x4-inch loaf pan.

  • Bake for 1 to 1 1/4 hours or until done (165°F). Drain off fat. Cool in pans on a wire rack for 10 minutes. Remove from pan. Cool slightly and then chill, loosely covered, overnight for easier slicing. To serve, cut loaf in half crosswise. Thinly slice each half into thin slices. In a large skillet, heat olive oil over medium heat. Heat meat slices, a few at a time, 2 to 3 minutes, turning once. Repeat with remaining slices.

To make sandwiches:
  • Spread flatbreads with yogurt. Arrange warmed meatloaf slices, tomato, onions, cucumber and lettuce leaves on each flatbread; fold in half.

Nutrition Facts

450 calories; fat 18g; cholesterol 65mg; saturated fat 6g; carbohydrates 43g; mono fat 7g; poly fat 1g; insoluble fiber 5g; sugars 5g; protein 28g; vitamin a 2008IU; vitamin c 7.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.1mg; vitamin b6 0.2mg; folate 25.3mcg; vitamin b12 1.6mcg; sodium 730mg; potassium 426mg; calcium 54mg; iron 5.2mg.