Instructions

• Preheat the oven to 350°F (175°C).
• Chop the ½ large white onion into large chunks and add the chunks to a food processor. Pulse until the onion is finely minced.
• Transfer the minced onion to a couple of layers of paper towels. Wrap or fold the towels around the onion and squeeze firmly to remove as much excess juice as possible. Unwrap and reserve the drained minced onion.
• Add the 1 pound ground lamb, 1 pound lean ground beef, the drained minced onion, 3 cloves minced garlic, and 2 tablespoons Gyro Seasoning to the food processor. (If your food processor cannot hold all ingredients at once, process in two batches and then combine the batches in the processor briefly.)
• Pulse or blend the mixture for about 1–2 minutes, stopping occasionally to scrape down the sides, until the mixture is evenly combined and has a tacky, paste-like texture.
• Scoop the blended meat mixture into an ungreased loaf pan and press it down evenly so the top is smooth and compact.
• Cover the loaf pan tightly with aluminum foil and bake in the preheated oven for 40 minutes.
• Remove the foil and continue baking for an additional 20–25 minutes, or until the internal temperature of the gyro meat reaches 165°F (74°C) when checked with an instant-read thermometer.
• Carefully pour off any excess fat from the pan. Remove the loaf from the pan and place it on a cutting board.
• Let the gyro loaf rest and cool for at least 20 minutes before slicing.
• Slice and serve. Traditional serving suggestions include pita, sliced onion, tomato, lettuce, and tzatziki, if desired.