Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Beef Loaf
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Shape the loaf
In a large bowl, combine the chopped beef, beaten eggs, rolled soda crackers, butter, salt, and pepper. Mix well and shape into a loaf.
Bake and serve
Place the loaf in a baking dish and bake, basting occasionally with warm water and butter.
Cool thoroughly before slicing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Beef + eggtop 31% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lean beef
- Provides the main body and savory flavor of the loaf.
- Eggs
- Bind the meat and help the loaf hold its shape as it sets.
- Soda crackers
- Absorb moisture and help keep the loaf tender and binding the meat.
- Butter
- Adds richness and moisture to the loaf and its basting liquid.
The step that matters
Cool thoroughly before slicing. Meat proteins set as they cool and the loaf firms up, so slicing too early can cause it to crumble and lose its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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