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Delicious Pork and Beef Loaf

A loaf made from ground beef and pork seasoned with pepper and sea salt, roasted with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Delicious Pork and Beef Loaf

Ingredients

Directions

Prepare

  1. Grind the beef and pork together.

  2. Season the mixture with pepper and coarse sea salt.

  3. Knead the mixture until well combined.

Shape and roast

  1. Shape into a long loaf or small cakes.

  2. Place in a roasting pan with enough water to cover the bottom.

  3. Roast slowly until cooked through.

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.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the main body and rich, meaty flavour of the loaf.
Pork
Adds fat that keeps the loaf moist and tender as it cooks.

The step that matters

Roast slowly until cooked through. Slow roasting heats the meat gently so it cooks through without drying out. Pork and beef are safe only when the centre reaches a safe internal temperature, which the record does not state, so check it with a thermometer.

“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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