24 Reviews of Gyro Loaf With Tsatziki Sauce

From: acerast

On Jan 1, 2006

Amazing flavor! I made the meat mixture and formed littles balls to use as an appetizer. Roasted them at 375F for 15 minutes. Served them with the sauce. They were delicious and very popular as an appetizer at a party we attended. My husband wants me to make this recipe again soon. I might put LARavenscroft's freezer idea to work because ground lamb is hard to find and we really did love this recipe! Thanks!

From: Jo Anne

On Jun 13, 2007

Review is for tsatziki sauce only. This sauce was very good, but will use fresh garlic next time and will also try subbing yogurt for the sour cream.

From: LARavenscroft

On May 31, 2005

This is wonderful!!! When our favorite Gyro place closed, we just had to find a substitute and this recipe fits the bill. I can't always find ground lamb so when I do find it, I buy it and make patties for the grill and put them in the freezer instead of making a loaf.

From: Mary Scheffert

On Jan 31, 2007

We have been on a gyro kick ever since a new Mediterranean restaurant opened up near our house. I have always loved gyros, but DH had never tried them before - now he's hooked too! I finally found some ground lamb to be able to make this recipe, and were we ever pleased! I sliced the loaf very very thin & warmed/browned it in a frying pan, served it with the sauce (which I made with plain yogurt instead of sour cream), as well as sliced onions & chopped black olives on flatbread. Excellent!! Thanks so much for posting -M =)

From: HeidiSue

On Oct 3, 2006

Our favorite gyro place just closed too and I all but begged for the recipe and got nothing. So, I vowed to search out a recipe to make on our own. Well this was my first attempt and it was a good one. This recipe is very different than what we are used to, but still really wonderful! I did use 1/2 beef and 1/2 buffalo because I couldn't find ground lamb. Next time I will search out the lamb. I love this recipe because it is simple (others I saw were a bit more detailed). I also think that the spices could be adjusted to your liking and other spices could be added. In another recipe I saw that they put 2 lbs. of weight on the meat after it was out of the oven to further compact the meat. I did do that, but am not convinced that it did much. Anyway, it still cut up pretty easily and thin. I sauted onions and green peppers and once they were soft I added some of the meat and fried it up too. The meat looked so good and crispy- yum! We served it on toasted pita bread with the your sauce of top, which by the way was fabulous, I wouldn't change it a bit! Thanks!

From: i and s

On Jun 19, 2008

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).

From: smellicious

On Aug 12, 2007

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.

From: ladyfingers

On Aug 17, 2008

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.

From: mommy lyon

On Oct 20, 2008

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!

From: Chef lester

On Nov 23, 2007

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.