Preheat the oven to 400 degrees F. Set out a 9X5 inch loaf pan and line it with foil.
In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Mix by hand until smooth.
Press the meat mixture firmly and evenly into the loaf pan.
Bake for 30-35 minutes.
Meanwhile, prep all the toppings for the gyros.
Carefully lift the meatloaf out of the pan by and edges of the foil. Drain off any juices. Place the meatloaf on a cutting board and peel off the foil.
Use an electric knife (or serrated knife) to slice the lamb gyro loaf into extra-thin strips.
You can use the soft meat strips as-is. Yet, to get the traditional crispy edges, created by a vertical broiler rotisserie, lay the gyro strips on a foil lined rimmed baking sheet. Set under the broiler for 2-4 minutes until the gyro meat looks dark and crispy. (Keep an eye on it!)
Then warm the pitas in the microwave for 30-60 seconds.
Sprinkle a small amount of shaved lettuce on the pitas. Top them with several strips of gyro meat. Then sprinkle with tomatoes, onions, feta, and mint leaves. Serve with plenty of Tzatziki Sauce.
Use can use ground beef, pork, or turkey in this recipe, but it tastes the most authentic with pure ground lamb.*Dried Italian Seasoning blend is the easiest way to add all the necessary herbs in one ingredient.