Preheat the oven to 300 degrees F (148 degrees C). Line a 9x5 loaf pan with parchment paper or foil.

In a food processor, puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.

Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.

Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes, stopping to scrape down the sides as necessary.

Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.

Bake for 45-55 minutes, until international temperature reaches 165 degrees F.

When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees F).

Remove the gyro meatloaf from the pan and cool completely, then refrigerate for 2-3 hours, until cold.

Slice the meatloaf thinly.

Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.

Serve gyro meat slices with your favorite toppings. (See blog post for ideas!)