Recipe from a cookbook I received when I first got married in July 1974.
- Carbohydrate 14.2572418848609 g
- Cholesterol 86.817071683849 mg
- Fat 6.68651505551676 g
- Fiber 0.880747151343289 g
- Protein 24.3385368500505 g
- Saturated Fat 2.73423218108254 g
- Serving Size 1 1 Serving (113g)
- Sodium 399.898277359444 mg
- Sugar 13.3764947335176 g
- Trans Fat 0.71141118404213 g
- Calories 221 calories
Step-by-step
- Mix all ingredients.
- Bake in a 350°F oven for 45 minutes.
Operating on a strict budget requires relying on economical cuts of meat that benefit from deliberate structural handling rather than expensive modifications. Ground beef possesses high protein density, yet without a proper matrix of binders, it contracts violently during thermal application and releases its internal moisture onto the baking surface, resulting in a dry, crumbly texture. Combining milk, a beaten egg, and dry bread crumbs creates a panade that hydrates evenly and traps the natural juices within the meat protein network. This exact hydration ratio ensures that when the mixture enters a 350 degrees Fahrenheit environment, the starches in the bread crumbs swell and lock the liquids securely inside the loaf rather than letting them escape into the pan.
The Panade Technique
Incorporating the dairy and egg directly into the bread crumbs before introducing the ground beef prevents over-mixing the meat. Over-working ground proteins develops toughness by aligning the muscle fibers into a dense sausage-like consistency instead of a tender loaf structure. Whisking the egg, milk, Worcestershire sauce, salt, pepper, dry mustard, and garlic together thoroughly before folding in the beef and bread crumbs guarantees uniform seasoning distribution without requiring excessive handling of the raw protein. Shape the mixture gently into a loaf pan or free-standing mound on a rimmed baking sheet, ensuring the internal temperature reaches 160 degrees Fahrenheit by the end of the 45-minute baking window.
- If the exterior browns too quickly before the center reaches safety thresholds, tent the top loosely with aluminum foil for the final fifteen minutes of baking.
- Should the mixture feel too wet to hold a shape during initial assembly, let the bread crumbs sit in the liquid ingredients for five minutes to absorb excess moisture before adding the meat.
- Leftovers store safely in an airtight container in the refrigerator for three to four days and reheat efficiently in slices over medium-low heat in a covered skillet.
