Preheat the oven to 400° F.
Add the ground meat into a food processor along with the chopped onion, garlic, thyme, and the spices and process until everything is mixed well.
Spray a square casserole dish with nonstick cooking spray and add the meat mixture.
Pack the meat mixture into the dish making sure there are no bubbles.
Bake for 40 minutes.
Remove from the oven and cool for at least 30 minutes before cutting.
It’s better if you cook the “gyro meatloaf” ahead of time and let it chill in the refrigerator. That makes it so much easier to cut without worrying about being breaking.
Cut the meat into squares for salads or to serve or rice, or slice it thinly for sandwiches.
Heat a small amount of avocado oil or cooking oil of your choice in a skillet.
Add the chopped bell peppers and sauté for a couple of minutes.
Push the peppers to one side of the pan and add the meat in the pan.
Cool for just a couple of minutes to get a bit of color on the meat pieces.
Add some of the juices leftover in the casserole dish from baking. This is important because it will rehydrate the meat and make it juicy and delicious. Mix everything together and remove from heat.
Serve over salad, rice, pita or low carb tortillas with the sauce.