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1
For the gyro meat: Mix together lamb, beef, salt, pepper, and oregano in a medium sized bowl until combined.
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Cover and refrigerate for at least 1 hour or overnight.
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Preheat the oven to 300 F.
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Place the marinated beef mixture, onion, garlic and bacon pieces in a food processor (or blender in a pinch) and pulse until mixture forms a smooth pink paste.
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5
It will look gross.
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6
Try not to think about it.
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Line a small rimmed cookie sheet with foil.
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Shape the meat puree into 2 shallow loaves, about 8 inches long, 5 inches wide and 1 1/2 inches high.
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Bake for 30 minutes or until internal temperature reaches 155 F. Remove pan from oven and set on a rack.
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Allow loaf to sit at room temperature for 15 minutes before slicing.
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Preheat the broiler to high and place the oven rack as close as possible.
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Slice the gyro meatloaf as thinly as possible (no more than 1/4 of an inch thick).
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Lay the slices on a foil lined rimmed baking sheet and place them under the broiler for 1-2 minutes or until meat is browned and crispy on the outside.
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Remove from oven and tent with foil to keep warm.
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For the dressing: In a food processor, combine olive oil, lemon juice, vinegar, sugar, garlic, oregano and feta.
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Pulse until smooth.
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Add milk 1/4 cup at a time, until desired consistency is reached.
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Season with salt and pepper to taste.
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To serve: Place pita chips on the bottom of the plate.
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Top with warm gyro meat, lettuce, tomato, feta, onions, banana peppers and sauce.
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Serve immediately.
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This recipe makes 2 loaves of gyro meat.
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Each loaf will serve about 4 people for nachos.
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If youd like to save the extra meat for later, leave it in the loaf shape, wrap in plastic wrap then wrap in foil and freeze until ready to use.
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When youre ready to serve, place it in the fridge overnight to thaw then broil as specified above.
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26
Gyro meat recipe adapted from Serious Eats.
