Prep time: 45 min Cook time: 1 hr Rest time: 15 mins Total time: 2 hrs
Makes: 2-3 bowls
Make it Carnivore-ish: Serve without iceberg lettuce, tomatoes, and onions
Make it Low (Almost Zero) Carb and Sugar-Free: Serve without tomatoes
With slices of rosemary-spiced beef-lamb meatloaf, iceberg lettuce, yellow onions, Roma tomatoes, and a large dollop of Tzatziki Sauce, these Street Gyro Bowls are a cleaner spin on the classic.
What you need to make Street Gyro Bowls
Ingredients:
For the Tzatziki Sauce:
- Greek yogurt
- Cucumber
- Minced or pureed garlic (optional)
- Sea salt (ASHLEYR for 15% off)
For the Street Gyro Bowls:
- Ground beef
- Ground lamb
- Grass-fed ghee (or butter) (optional – for cooking)
- Rosemary
- Iceberg lettuce (optional)
- Yellow onion (optional)
- Roma tomatoes (optional)
- Sea salt (ASHLEYR for 15% off)
Equipment:
-
Cooking pan (optional)
- Vegetable peeler (optional)
- Vegetable grater (optional)
How to make Street Gyro Bowls
Make the Tzatziki Sauce.
Use this recipe. Store the dressing in the fridge until you’re ready to use it.
Make the beef-lamb meatloaf.
Combine the ground beef, ground lamb, dried rosemary, and sea salt in a bowl. Mix it with your hands to ensure the dried rosemary and the salt are evenly distributed.
Place the meat mixture in your bread pan and bake at 325 degrees for 60 minutes.
If using, finely chop the iceberg lettuce and yellow onion into slivers. Dice the Roma tomatoes into rectangles or preferred shape.
Set the chopped vegetables aside.
Put it all together.
Once the meatloaf is done, remove it from the oven and allow it to cool for 10-15 minutes.
Once the meatloaf is cooled, cut it into slices (as you would bread).
Optional: pan-fry the meatloaf slices in ghee, butter, or animal fat of your choice to get a golden brown crisp on both sides. I highly recommend doing this.
Add the meatloaf slices, diced tomatoes, shredded iceberg lettuce, and chopped onions to a bowl. Top with a large dollop of Tzatziki Sauce.
Devour! These bowls are best served fresh, although leftovers can be stored in the fridge for 2-3 days.
Tips to make the best Street Gyro Bowls
For the Tzatziki Sauce:
- Soak up as much moisture as you can from the shredded (or diced) cucumber. If you skip this step, your sauce may come out on the runnier side.
For the Street Gyro Bowls:
- I highly recommend pan-frying the beef-lamb meatloaf slices. It gives the meat a wonderful crisp and bread-like texture.
Some more of my favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Street Gyro Bowls
Street Gyro Bowls
Ingredients
For the Tzatziki Sauce:
- 16 oz greek yogurt
- 1 large cucumber
- 2 tsp minced or pureed garlic (optional; I used pureed)
- dash sea salt (ASHLEYR for 15% off)
For the Street Gyro Bowls:
- 1 lb ground beef
- 1 lb ground lamb
- grass-fed ghee or butter (for cooking - optional)
- 1 tbsp dried rosemary
- 2 tsp sea salt (ASHLEYR for 15% off)
- yellow onion (to taste)
- Roma tomatoes (to taste)
- iceberg lettuce (to taste)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the Tzatziki Sauce.
- Use this recipe. Store the dressing in the fridge until you're ready to use it.
Make the beef-lamb meatloaf.
- Combine the ground beef, ground lamb, dried rosemary, and sea salt in a bowl. Mix it with your hands to ensure the dried rosemary and the salt are evenly distributed.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Place the meat mixture in your bread pan and bake at 325 degrees for 60 minutes.
While the meatloaf is baking, prepare the add-ins.
- If using, finely chop the iceberg lettuce and yellow onion into slivers. Dice the Roma tomatoes into rectangles or preferred shape.
- Set the chopped vegetables aside.
Put it all together.
- Once the meatloaf is done, remove it from the oven and allow it to cool for 10-15 minutes.
- Once the meatloaf is cooled, cut it into slices (as you would bread).
- Optional: pan-fry the meatloaf slices in grass-fed ghee, butter, or animal fat of your choice to get a golden brown crisp on both sides. I highly recommend doing this.
- Add the meatloaf slices, diced tomatoes, shredded iceberg lettuce, and chopped onions to a bowl. Top with a large dollop of Tzatziki Sauce.
- Devour! These bowls are best served fresh, although leftovers can be stored in the fridge for 2-3 days.
What I used for this recipe:
Looking for other dinner ideas? Try one of these:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
