While traditionally, gyro meat is cooked as a large meatloaf on a vertical rotisserie, few home cooks have that option available to them. This recipe allows you to make a 1 inch thick meatloaf that you then thinly slice and reheat to add to your homemade gyros. It isn't quite like the commercial version, but in many ways it's a whole lot better.

Servings:
about 10
Preparation Time:
2 hours

Tools

• sackcloth towel
• food processor
• mixing bowl
• roasting pan

Ingredients

• 1/2 onion
• 1 pound ground lamb
• 1 pound ground beef (or substitute with another pound of ground lamb)
• 4 cloves chopped garlic
• 1 teaspoon ground cumin
• 1 1/2 Tablespoon Italian seasoning
• 1 teaspoon fresh ground black pepper
• 2 teaspoon chopped fresh rosemary
• 1/4 cup panko bread crumbs
• 1/2 teaspoon sea salt

Cooking Instructions
1. Cut the 1/2 onion into big chunks, and run it through the food processor till finely chopped. Scrape into the towel and squeeze out the excess juice.
2. Place all the ingredients in a mixing bowl, and mix them up with your hands. You don't need to do too good of a job, since you're going to run it through the food processor later. Cover and place in the refrigerator for half an hour.
3. Preheat oven to 325 F
4. Run the meat mix through the food processor till it is the consistency of pâté. I usually separate it into three batches.
4. Spread the meat out in a roasting pan into a loaf about 1 inch thick and 6 inches in width. Cover with foil and put in the oven for about 30 minutes. Remove foil and cook for another 20-30 minutes. Turn on the broiler for the last 10 minutes of you want some extra browning.
5. Remove from oven and pour off the juices. The juices are incredibly tasty, and I often just drink them straight, but you could also make a decent gravy out of them.
6. Slice thinly. Use as much as you want to make gyros now.
7. Place leftover slices on a sheet pan in a single layer, and place in the freezer. After about an hour, put the slices into a baggie and store in the freezer. Reheat in a skillet or under a broiler.