March 31, 2010


Black Bear, 27 March 2010, recipe thread

4 slices worth of breadcrumbs, preferably from pumpernickel bread.
1/2 c milk
3 eggs
1.5 lb lean ground beef
1 tsp salt
1/2 c grated Parmesean cheese
1 TBL dried parsley, rubbed
1.5 tsp dried basil, rubbed

Mix the breadcrumbs and milk together in a good-size bowl. Let the mixture sit for a minute, and if it seems soggy, add more breadcrumbs. If it seems dry, add a splash more milk. The crumbs should just be kind of moist and fluffy.

Add in the eggs and mix thoroughly.

Add the salt, cheese, and herbs (and a bit of black pepper if you like it, which I don’t) and mix well. Then add in the ground beef. I find this mixes best by hand, like kneading dough. If it seems too wet at this point, add in more breadcrumbs.

Now, you can do what I do, which is make it into meatballs, cover them in tomato sauce and bake it, then serve over pasta or in sandwiches the next day; or you can put it in a loaf pan and bake it like a traditional meat loaf, 350°F for an hour. I’d still put a bit of tomato sauce or ketchup over the top before baking, because it keeps it from drying out, but if you’re not a fan of tomato then you might try covering it loosely with foil.


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