Keto Gyro meat
We love Gyro meat but the problem with a lot of the store bought stuff is they use wheat as a binding agent. In this recipe, we only use meat and spices. The key is how you prepare the meat.
Servings: 4 servings
Calories: 527kcal
Equipment
- Food Processor
- Hand Mixer
Ingredients
- 1 Pound Ground Lamb
- 1 Pound Ground Beef Use between 80/20 and 90/10
- 1/4 medium Yellow Onion
- 3 cloves Garlic (minced) Or 1 Tablespoon minced garlic from a jar
- 1 tsp Oregano
- 1 tsp Mineral Salt We use Redmond
- 1 tsp black pepper
- 1 tsp Rosemary
- 1 tsp Cumin
- 1 tsp Thyme
- 1 tsp Marjoram (or half teaspoon oregano)
- 1/3 cup 2kk Tzatziki sauce (for topping)
Instructions
- Preheat oven to 325 degrees
- In a food processor or by hand, mince up onion
- Add to food processor (or in a stand mixer) add remaining ingredients
- You can do this by hand but you will really need to beat and squeeze the meat. The idea is to extract the protein from the meat so it acts as a binding agent. If you don't do this, the meat will fall apart.
- Mix until very sticky. You should see a white film develop on the meat.
- Place into a loaf pan and press firmly removing all air. The idea is to create a compact loaf similar to what you see on the spits in Greek restaurants. You can also wrap it tightly in aluminum foil and bake it in a roasting pan. Make sure you pack it tightly
- Bake at 325 degrees for about 45 minutes to an hour or until the meat has an internal temperature of 165 degrees.
- Allow to rest for 10 minutes before slicing.
- Serve with our Tzatziki sauce
Notes
The key to having an easy to slice loaf is mixing the meat mixture until sticky. You should mix it for a minimum of 3-5 minutes. DON'T SKIP THIS STEP. Afterwards, make sure you press it firmly into the loaf pan. That will result in a dense meatloaf
Nutrition
Serving: 7ounces | Calories: 527kcal | Carbohydrates: 2.2g | Protein: 41.7g | Fat: 387g | Saturated Fat: 16g | Cholesterol: 155.9mg | Fiber: 0.9g | Net Carbs: 1.3g