I made gyro meat a few months back and what I did may surprise you but worked so well,
that I am in the process of doing a video to put up on youtube today
(the video will go up once I make sure the meat flavor is what I want).
I will repost and include the link once it is up but the basics are pretty simple.
Get 2 bread loaf pans...and a brick. (yes, I am serious!)
Mix your ingredients and push them tightly into one of the loaf pans.
If you are using a high fat content meat (I use ground beef and lamb),
then you don't need to add anything to the pan.
Now, take the second loaf pan and put it on top of the meat and then
put the brick inside so that it adds weight while cooking.
Give it a good press down to pack it even more.
Bake the whole thing until it is fully cooked in the middle.
Now, once it is done, LEAVE THE BRICK PAN ON IT and let it cool
completely. When you remove the top pan you will have the
tightest meatloaf, which is what you want.
After it has cooled completely, take it out of the pan, and put
it on a plate or another pan and put in the fridge until it is COLD.
The reason for doing this is so you can get really thin slices.
After it has completely chilled, take it out, and with a really
sharp knife, cut into slices that look like bacon.
You can now put them in the freezer, take out 6 slices
and throw them in a skillet with a little olive oil to give
them crispy edges.
Throw on a pita, with feta, tomato, onion, and fresh dill.
If you don't have sauce, use mayo. I have done this on
a flour tortilla for a delish roll up.