R. B. Miller's Gyro Meat

Ingredients

• 4 teaspoons garlic minced
• 1 pound ground beef chuck 80% lean ( )
• 1 teaspoon ground marjoram 
• 1 teaspoon ground pepper black
• 1.5 teaspoons ground rosemary 
• 1 pound lamb chops boneless cubed
• 1 cup onion minced
• 2 teaspoons sea salt 

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• loaf pan
• baking pan
• meat grinder

Directions

1. Grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly.
2. Place the onion, garlic, marjoram, rosemary, salt, and pepper into a food processor, and pulse until finely ground.
3. Mix together the ground meat and onion mixture in a bowl. Regrind through a fine plate, and pack the mixture into a 3x7 inch loaf pan. Wrap tightly with plastic wrap, and refrigerate overnight.
4. Preheat an oven to 325 degrees F (165 degrees C).
5. Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140 degrees F (60 degrees C), about 1 hour.
6. Drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan.
7. Place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165 degrees F (75 degrees C), 15 to 30 minutes more.
8. Remove from the oven, and allow to stand 15 minutes before slicing. The finished loaf should be firm and somewhat dry.