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Street Gyro Bowls

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.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time45 mins
Cook Time1 hr
Resting Time15 mins
Total Time2 hrs

Ingredients

For the Street Gyro Bowls:

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.

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.