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Beef Loaf

A loaf made from finely chopped round steak mixed with bread crumbs, seasoned with salt and pepper, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Loaf

Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. 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

  1. Preheat the oven to 350°F (175°C).

Shape and bake

  1. In a bowl, combine the chopped round steak and grated bread crumbs.

  2. Knead the mixture well, then season with salt and pepper.

  3. Shape into a loaf and place in a baking dish.

  4. Bake for 45 minutes or until well done.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Round steak
Provides the meat that forms the body and bulk of the loaf.
Bread crumbs
Absorb moisture and help bind the meat so the loaf holds its shape.

The step that matters

Kneading the meat and crumb mixture. Kneading distributes the bread crumbs evenly through the ground meat and develops a cohesive texture, so the loaf holds together when sliced rather than crumbling.

“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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