Keto Gyro Meat Loaf with Tzatziki Sauce – Delightful

Keto Gyro Meat Loaf



Tzatziki sauce:

  • 1 cup sour cream
  • 1 medium cucumber, peeled, seeded
  • And finely chopped or shredded and squeezed dry
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill, or ¼ teaspoon dried dill weed

Gyro loaf:

  • pounds ground lamb or beef
  • ¾ cup finely chopped mushrooms
  • ½ cup diced red onions
  • ¼ cup diced black olives
  • 8 ounces feta cheese, cut into ¼-inch dice, (plus extra for garnish)
  • ½ cup powdered Parmesan cheese
  • ¼ cup tomato sauce
  • 1 large egg
  • 1 teaspoon Greek seasoning
  • 1 teaspoon dried oregano leaves
  • 1 clove garlic, smashed to a paste
  • Diced red onions, for garnish
  • Diced tomatoes, for garnish


  • To make the tzatziki sauce, place all the ingredients for the sauce in a small bowl.
  • Stir well.
  • Set the sauce in the refrigerator to chill for 1 to 2 hours. (Note: It can be made up to 3 days ahead.)
  • Preheat the oven to 350°F.
  • Have on hand an 8 by 4-inch loaf pan.
  • Place the ingredients for the gyro loaf in a large bowl and, using your hands, mix together until well combined.
  • Press the meat mixture into the loaf pan.
  • Bake for 55 minutes or until the internal temperature of the loaf reaches 160°F.
  • Allow to rest for 10 minutes before slicing.
  • Serve with the tzatziki sauce, garnished with red onions, tomatoes, and extra feta cheese.



  • Store extras in an airtight container in the refrigerator for up to 3 days.
  • Reheat the gyro loaf in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.