2

lbs

Hamburg 

1

Egg (beaten)

1

TBL

Toasted dry Onions ( or 1/4 cup fresh diced )

1

cup

Panko Bread Crumbs ( Japanese )

1

tsp

salt

1

tsp

pepper

Better to wear gloves, run them under cold water, beef is damaged by heat.

 

Mix in a large bowl, try not to crush the Hamburg, blend gently or the

loaf will be tough , shape into a loaf.  (Use a loaf pan for

molding, but remove from pan to cook.)  Place on parchment paper

lined sheet pan.  Bake at 375F for an hour. (160F internal)

 

Panko makes for a lighter texture with more bread flavor.  Cooking on a

flat sheet leaves the sides to cook better and the grease to run off, if a 

crunch to the crust is not wanted, baste or coat with barbeque sauce or 

ketchup using about 1/4 cup.

For a softer version, mix in 8 oz diced tomato with juice.

 

Hamburg in the 75-80 % holds together, 90-95% is too lean and crumbles.

** Add 1/4 cup of BBQ sauce to egg for a change

 

For Cheese Meat Loaf - increase hamburg to 3 lb, double onion,

                                     and add 8oz Mozzarella or Provolone.

For New England Meat Loaf - wrap in bacon, remove bacon for last 10 minutes.