Combine ground lamb, kosher salt, pepper, and oregano in a medium bowl.

Mix thoroughly with hands until homogeneous.

Cover the lamb mixture and refrigerate for at least 1 hour, or up to overnight.

Place yogurt in a fine-mesh strainer set over a small bowl.

Allow yogurt to drain in the refrigerator for 1 hour to thicken.

Adjust oven rack to the middle position and preheat oven to 300 degrees Fahrenheit.

Place the cold lamb mixture in a food processor with onion, garlic, and bacon.

Process until a smooth puree is formed, about 1 minute, scraping down the sides as needed.

Line a rimmed baking sheet with aluminum foil.

With moist hands, form the meat mixture into a rectangle, about 1-1/2 inches high, 8 inches long, and 5 inches wide.

Bake in the preheated oven until the center of the loaf reads 155 degrees Fahrenheit on an instant-read thermometer, about 30 minutes.

Allow the meatloaf to rest at room temperature for 15 minutes (or refrigerate for up to a week).

While the meatloaf is baking and resting, prepare the yogurt sauce.

Combine the strained yogurt, mayonnaise, minced garlic, lemon juice, and chopped parsley in a bowl.

Stir to combine the yogurt sauce ingredients.

Season the sauce to taste with salt. Refrigerate, covered, until ready to use.

Adjust broiler rack to the highest position (about 1-1/2 to 2 inches from the broiler element). Preheat broiler.

Slice the lamb loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5 inches long and 1-1/2 inches wide).

Lay the sliced lamb strips on a rimmed baking sheet lined with aluminum foil.

Broil the lamb strips until the edges are brown and crispy, about 2 minutes.

Tent the broiled lamb strips with aluminum foil to keep warm.

Warm the pita bread by placing it on a rimmed baking sheet and broiling until soft and pliable, about 45 seconds per side.

Spread 1/4 cup of yogurt sauce over each piece of warm pita bread.

Divide the broiled lamb strips evenly between the pita sandwiches.

Top the gyros with chopped fresh tomato, finely sliced onion, and cubed cucumber as desired.

Add hot sauce to the gyros according to taste.

Wrap the assembled gyros with foil and serve immediately.