From Betty Crocker, with my own modifications
- Carbohydrate 34.337628124986 g
- Cholesterol 224.19213875 mg
- Fat 60.5191537499966 g
- Fiber 2.16317499948935 g
- Protein 43.8325193809833 g
- Saturated Fat 22.5917858623498 g
- Serving Size 1 1 Serving (312g)
- Sodium 574.852318949979 mg
- Sugar 32.1744531254966 g
- Trans Fat 15.1954692344994 g
- Calories 870 calories
Step-by-step
- Combine all ingredients.
- Transfer to pan.
- Top with ketchup.
- Bake 350? for 45 minutes
Overworking the ground beef mixture is the primary error that turns a tender loaf into a dense, rubbery block. When combining the pound of beef, egg, milk, and soft bread crumbs, use your fingers just until the components are evenly distributed rather than kneading the meat like bread dough. Over-mixing develops the proteins excessively, which creates a tough texture instead of a yielding slice. If doubling this formulation for a larger gathering, ensure you shape two separate loaves rather than one massive block to maintain even heat penetration and prevent the exterior from scorching before the center reaches safety.
Moisture control relies entirely on the bread crumbs and the dairy element. Softening the bread crumbs in the quarter cup of milk before adding them to the meat mixture creates a hydrating paste known as a panade, which traps moisture inside the protein matrix as the loaf bakes at 350 degrees Fahrenheit. Skipping this soaking step leaves dry bread pockets that absorb the natural juices of the beef, resulting in a crumbly product that falls apart upon slicing. Finely chopping the quarter cup of celery ensures uniform structural integrity throughout the loaf without creating large gaps where the mixture might fracture.
Bake the shaped mixture for precisely 45 minutes, verifying doneness with an instant-read thermometer inserted into the thickest part until it registers 160 degrees Fahrenheit. Letting the baked loaf rest on a cutting board for ten minutes before slicing allows the internal juices to redistribute throughout the meat fibers rather than bleeding out onto the plate. Leftovers keep safely in a covered container in the refrigerator for up to four days and reheat efficiently in a 350-degree oven when wrapped tightly in foil to prevent surface drying.
