Gyro Loaf With Tsatziki Sauce

Outstanding! The meat had a perfect gyro flavor. I followed the ingredient list from this recipe but used Alton Brown's methods which included throwing everything into the food processor and grinding until the meat formed a fine paste. Then I pressed the meat into a loaf pan and baked in a water bath at 325F until the meat reached an internal temp of 165F (about 90 minutes). I believe this method was why the meat was easy to slice thinly. I didn't try your tzatsiki so I can't comment on that. I'll use this recipe again though! Thanks for posting!

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I made this today with all angus beef-1/2 chuck and 1/2 sirloin. I think the flavor was really good but to get it closer I will use the lamb next time. I don't think of myself as a "lamb eater" since gyro's are the only time I will knowingly eat it:lol: I doubled up the oregano since I used fresh and subbed fresh ground nutmeg for the allspice. I did buy a 7 oz container of Greek yogurt for the sauce which flavorwise is almost 1/2way there before you even add the other ingredients! Found it with the regular yogurt in the Harris Teeter chain in NC. I used 1/2 of a large English cuke (the ones wrapped in plastic) both skin and the few seeds included grated on a medium side of my grater. Used cheesecloth to squeeze out the water. Used double the amount of fresh parsley and fresh dill. Squeeze of lemon juice, pinch of dried crumbled mint and a pinch of sugar. Letting it sit covered in the fridge for a few hours is super important so everything blends together flavorwise. Will keep making this one--I'll even buy lamb for this one only:)

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The flavors in this were spot on. But we weren't happy with the texture. I used ground turkey since we never really eat ground beef and maybe there just wasn't enough fat. Also it was hard to slice without it crumbling.

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I made the tzatsiki sauce and I'm in love. I doubled the amount of dill because I couldn't get fresh, but the parsley gave it that fresh taste. Also I used greek yogurt, AMAZING. I don't have to go to my favorite greek place anymore. I can make it myself and its better!! =D

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Really good & so easy to make. My only thing is that it's denser than the restaurant gyro and so it's pretty hard to cut thin. Don't get me wrong, it has a pretty authentic taste but you need very little in your gyro since it's so thick. I didn't try making the Tsatziki sauce since Costco sells an authentic one for a great price.

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Great recipe. Really rich so slice thin :)

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This is an excellent recipe...the spices were perfect for us. I did look for lamb and could not find any so I just used the beef but they were still great!!! Also, as I wanted a quick meal, I just rolled the beef into balls and flattened them, then pan fried them. One other thing I would like to mention is that while I am no gyro expert, I do love them and have ordered them all around the country. Most times I can taste the cinnamon and allspice and to me, that is what makes them authentic. This is the only recipe that I could find that included these two spices and it was truly great!! Thanks Mercy for the recipe!

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This was really good. They didn't have ground lamb, so I used only ground beef. Next time I will heat up the meat strips like other reviewers stated instead of having them room temp. Thanks for posting!

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Yummmo! Thanks for posting ....was a perfect and less expensive fix than going out! My husband is thrilled!

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Loved it! I was amazed by how well it held together without "binders". The only changes I made was using beef and pork instead of beef and lamb, and added a little splenda to the tsatziki sauce.

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This turned out really well. Just to let you know it works with ground turkey as well.

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This is the best recipe I have found for these!! Great job! I get many wonderful comments on the sauce. I also brought these once for camping, in our trailer. Let me tell you how fantastic they were in the out doors!! Plus i made all fellow campers hungry =) thank you!

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Living rural has drawbacks sometimes--no gyros is one of them. This recipe fills that void, and who knew it's SO easy to prepare? Slices up nicely and tastes great. Thank you, Mercy, for creating this great recipe and sharing it with us gyro junkies too.

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YUMMY as can be! DEFINATELY keeper this is for me! Like last reviewer, reduced baking time I did do, So thank you from me to you! In one hour's time, was more than ready, TRUE! Used own tsatziki sauce, VERY economical dish too! THANKS!

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This was very good. I only used the loaf recipe. Next time I will reduce the baking time. It was a little well done (my fault).

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NOTE: THIS REVIEW IS ONLY FOR THE TSATZIKI and it was delicious! I'm a vegetarian but I needed a tsatziki recipe and found this one, it was easy and awsome! I used it as a dressing for tendollarwine's recipe for vegan falafel salad, which I recommend to anyone who enjoys falafel. Thanks for the recipe!

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Texture was perfect; flavor was close, but not quite gyro... I used lamb breast cuts and 'ground' them in the food processor. The flavor improved by aging in the fridge for a few days, and by grilling the slices. Ground beef gave it a distinct meatloaf flavor. A bit of MSG added to the sauce gave the meat the right savory flavor -- you know it's in the restaurant version... NEXT TIME: I'll use 100% lamb; double the amount of spice; substitute clove or nutmeg for the allspice; and add 1-2 tsp MSG (ve-tsin).

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I have made this recipe several times. My family really enjoys it. I make exactly as stated except sometimes I substitute yogurt for the sour cream. The only change I've had to make is the baking time. Its too dry for me and cut it down 20 minutes. The flavor is great and the best recipe I've found.

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very good recipe its taste is like a gyro shop. had to use veal could not find ground lamb in fact the bucther laught at me when i asked for gound lamb.

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We like lamb, but cannot commit to a leg roast. This really solves the problem. I have made these with all lamb, all beef, and a combo. I make these as burgers and grill or pan fry them. Sometimes I add egg and oats to lighten the texture and extend the volume. The flavor of these is great and the tsatziki makes a great topping and is verstile as a dip. Thanks for a great recipe and an easy way to put another protein in our diet.

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