Beef

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 slice bread (or bread crumbs)
• 1 egg
• 1/2 cup buttermilk (or chicken stock, buttermilk and chicken stock combined)
• 2 tbsp powdered gelatin
• 10g salt
• Black pepper, to taste
• Onion, chopped
• Carrot, chopped
• Celery, chopped
• Garlic, minced
• 2 tbsp butter
• 1 lb (454g) ground beef, 80% lean, 20% fat (or ground turkey)
• 1 lb (454g) ground pork
• 1 tbsp soy sauce (or anchovies, Marmite, fish sauce, Worcestershire sauce)
• Worcestershire sauce
• 4 oz (113g) grated cheese, pre-grated
• 1/2 cup ketchup
• 1/2 cup brown sugar
• Cider vinegar

book_ribbon Instructions

1. Preheat the oven to 350°F.
2. Make the panade: tear or roughly break the 4 slices of bread into a bowl, add the buttermilk (about 1/2–3/4 cup), sprinkle in the powdered gelatin (about 2 tablespoons), season with salt and black pepper, and mix with your hands until a paste forms; let it sit so the gelatin blooms while you prepare the other ingredients.
3. Heat a skillet over moderate heat, add a couple tablespoons of butter and the chopped onion, carrot, and celery, and sweat without browning until softened; add the minced garlic near the end and cook briefly; remove from heat and cool.
4. In a large bowl combine the ground beef (1 pound) and ground pork (1 pound); add about 1 tablespoon soy sauce, Worcestershire sauce (amount not specified), the cooled sautéed vegetables, the panade, and the grated cheese (about 4 ounces/120 g) if using.
5. Season the mixture with about 10–12 g salt and black pepper; knead gently with wet hands until homogeneous but stop as soon as large swaths are gone (do not overwork).
6. Form the mixture with wet hands into a free-form loaf on a parchment-lined pan, keeping the ends relatively even.
7. Optional: test seasoning by cooking a small piece in the microwave for about 10 seconds (or pan-sear a small patty) and adjust seasoning if needed.
8. Bake the loaf at 350°F until the interior reaches about 140°F (this will take roughly 40 minutes; the cook set a timer for 35 minutes to start checking).
9. Make the glaze while the loaf bakes: combine equal parts ketchup and brown sugar (he used about 1/2 cup ketchup normally would use up to 3/4 cup), add a splash of cider vinegar and a dash of soy sauce, bring to a simmer and cook until the sugar dissolves; cool the glaze.
10. When the loaf reaches ~140°F, brush a layer of glaze over it, increase the oven temperature to the oven's highest setting (about 500°F stated), return the loaf to the oven for about 3 minutes to set the glaze, and repeat glazing and 3-minute high-heat lacquer in three applications (the cook used three coats).
11. After the final glaze application and brief high-heat blast, let the meatloaf come to its equilibrium temperature (the presenter aimed for about 150°F), then transfer to a cutting board, slice, and serve.

crowdsource Community Insights

This comes together quickly, and people who made it found three things matter most. People who tossed uncooked ingredients near the raw meat ran into contamination headaches, while those who kept everything separate avoided that problem. Cooking the onions with the burger was another common move, cooks who did it liked how the onions blended into the flavor and texture. Finally, smashing is optional: some people smashed thinner for a crisped edge, others left patties thicker, so pick the feel you want before you start cooking.

grocery Ingredients

Burger

• 1 lb (454g) ground beef, around 20% fat (or pre-smashed ground beef, super-lean ground beef)
• Cooking oil
• Butter
• 1/2 tsp salt
• Black pepper
• Barbecue rub, to taste
• Cinnamon

Potato buns

• 1 cup all-purpose flour
• 1/2 tbsp sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 2 cup water
• 2 potatoes, smashed

Toppings & sauce

• Onion, thinly sliced
• Tomato, sliced
• Pickles, sliced
• Iceberg lettuce, shredded
• 2 slice cheese, sliced (or cheddar, American singles, Brie (wheel))
• Mayonnaise
• Hot sauce

book_ribbon Instructions

Make buns and prep

1. Combine 1 cup flour, 1/2 tablespoon sugar, 1 teaspoon instant yeast, 1/2 teaspoon salt, 2 cups water, and 2 potatoes.
2. Grab the potatoes and smash them against a wall until they crack as described.
3. Slice the onion thinly, slice the tomato, slice the pickles, and shred the iceberg lettuce.
4. Peel off a couple slices of cheese.

Cook onions and toast buns

1. Heat a pan over medium heat, add some oil, then add the sliced onions and cook, stirring occasionally, until cooked as shown.
2. Butter the buns and grill them in butter in the pan in advance until ready (uses the same process as a grilled butter sandwich).

Make sauce

1. Mix mayonnaise and hot sauce together to make the burger sauce.
2. Spread the sauce on both sides of each bun.

Cook burgers

1. Heat the cast iron griddle over medium; letting it heat for a full 10 minutes on medium will make it plenty hot.
2. Divide the ground beef into six roughly equal balls and place them on the hot griddle.
3. Using your smashing implement of choice, press each beef ball down hard to flatten it.
4. Season the flattened patties with salt, black pepper, and optionally barbecue rub or cinnamon.
5. Cook until most of the way through, then scrape under the patties (as described) to free them and develop a crust.
6. Top each patty with a slice of cheese to melt.

Assemble

1. Place the bottom bun sauced on a plate.
2. Put the cheeseburger patty on the bottom bun.
3. Top with the cooked onions, sliced tomato, shredded iceberg lettuce, and sliced pickles.
4. Place the top bun (sauced) on the assembled burger.

grocery Ingredients

• Onion, very finely chopped
• Celery, very finely chopped
• Carrot, very finely chopped
• Olive oil
• Beef (or lamb)
• Pork
• Wine
• Whole milk, full fat
• Stock (or chicken stock, beef stock)
• Tomato concentrate
• Passata, sieved tomato
• Salt, to taste
• Water
• Fresh pasta

book_ribbon Instructions

1. Prepare a sofrito by very finely chopping onion, celery, and carrot.
2. Heat olive oil in a pan and gently fry the finely chopped onion, celery, and carrot until softened.
3. Mix the beef and pork with a little olive oil by hand so the oil begins to help break up the meat.
4. Place the meat in the hot pan over high heat and use a wooden spoon to crumble it, twisting the spoon to break the meat up; brown the meat.
5. Add the wine and cook until the alcohol has evaporated.
6. Add whole (full fat) milk and cook until the mixture begins to become creamy.
7. Add stock (chicken or beef) after the milk has been incorporated.
8. Stir in tomato concentrate (tomato paste); (passata is mentioned separately as a different, more liquid tomato product).
9. Reduce the heat to very low and simmer covered for 1.5 hours, checking every 15 minutes and adding a little more stock if needed.
10. After 1.5 hours covered, continue to cook uncovered for an additional 1.5 hours.
11. Bring a pot of water to a boil, salt the water, and cook fresh pasta for about three minutes.

crowdsource Community Insights

This one usually comes together fine, but a few things people who made it noticed. The biggest hiccup was raw meat handling, people who touched raw meat and didn’t wash their hands ran into sticky, messy situations, while those who washed right away avoided the hassle. If you’d like the greens more evenly distributed, some people mixed the spinach into the sauce instead of layering it so it’s in every bite. And if you want more savory depth, some cooks added Italian sausage either in place of or alongside the recipe’s meat.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Family Favorite: Home cooks regularly mention their whole family loving this one.

grocery Ingredients

• 3 lb (1361g) ground beef, 80/20
• 1/2 cup white onion, diced
• 1/4 cup green bell pepper, diced
• 3 clove garlic, minced
• 1/2 cup milk
• 2 egg, beaten
• 2 slice bread, broken into pieces
• 1/2 tsp Worcestershire sauce
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 tbsp garlic & herb salt-free seasoning
• 1 tsp crushed red pepper flakes
• 2 tsp paprika
• 1/3 cup barbecue sauce
• 1 tbsp ketchup
• 1/2 tbsp mustard
• 1 tsp brown sugar

book_ribbon Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a bowl, break up 2 slices of bread and add 1/2 cup milk; set aside to allow the milk to soak into the bread.
3. Chop the white onion and green bell pepper into small pieces.
4. Optional: heat a skillet over medium-high, add the diced onion and diced bell pepper and sauté until slightly translucent; add the minced garlic during the last minute of sautéing. If you sauté the vegetables, cool them in the refrigerator so they are not hot when added to the meat mixture.
5. Beat the 2 eggs in a separate bowl.
6. Let the ground beef sit at room temperature about 15 to 20 minutes before combining.
7. Place the ground beef in a large bowl and add seasonings: 1/2 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried parsley, 2 teaspoons paprika, and 1 tablespoon garlic & herb salt-free seasoning.
8. Add the sautéed (and cooled) or raw chopped vegetables to the seasoned ground beef.
9. Add the beaten eggs and 1/2 teaspoon Worcestershire sauce to the beef and vegetables.
10. Add the bread-and-milk mixture to the beef mixture.
11. Gently mix the meat mixture until the ingredients are combined, taking care not to overmix.
12. Transfer the mixture to a casserole dish and shape it into a loaf.
13. Bake the meatloaf at 375 degrees Fahrenheit for 45 minutes.
14. At the 45-minute mark, optionally remove some fat and grease from the casserole dish with a spoon or baster.
15. Make the glaze by combining 1/3 cup barbecue sauce, 1 tablespoon ketchup, 1/2 tablespoon mustard, and 1 teaspoon brown sugar (you can double these glaze amounts if you want more glaze).
16. Pour the glaze over the meatloaf and spread it evenly.
17. Return the meatloaf to the oven for 15 to 20 minutes; for the last 5 minutes of that time, turn the oven to broil to caramelize the glaze.
18. If desired, check the internal temperature with a meat thermometer to confirm the meatloaf is fully cooked.
19. Let the meatloaf rest for about 10 minutes before slicing.
20. Garnish with dried parsley flakes and serve.

grocery Ingredients

• Ground beef
• Ground veal (or mixture of ground pork and ground beef)
• Ground pork
• 3 eggs, beaten
• Onion, caramelized, cooled
• Fresh breadcrumbs
• Carrots, very finely diced
• Parsley, chopped
• Thyme, fresh (or other fresh herbs)
• Genoa salami, diced
• Black Forest ham, diced
• 2 tbsp garlic, chopped
• Hot sauce
• Worcestershire sauce
• Black pepper, coarse
• Salt, to taste
• Buttermilk
• Bacon, slices
• Apricot balsamic vinegar (or other vinegars)

book_ribbon Instructions

1. Beat 3 eggs in a bowl.
2. Make sure the caramelized onions are cooled before adding to the mixture.
3. In a large bowl combine ground beef, ground veal, ground pork, beaten eggs, cooled caramelized onions, fresh breadcrumbs, very finely diced carrots, chopped parsley, fresh thyme, diced Genoa salami, diced Black Forest ham, 2 tablespoons chopped garlic, hot sauce (optional), Worcestershire sauce, coarse black pepper, salt, and buttermilk; mix until evenly combined (wear gloves if desired).
4. Line a loaf/bread pan with bacon slices, halving slices as needed to cover the sides and leave a small overhang.
5. Pack the meat mixture very tightly into the bacon-lined pan, pressing firmly to remove air pockets and fill completely.
6. Fold and close the bacon pieces over the top and sides to cover the loaf.
7. Make the glaze by mixing apricot balsamic vinegar with a little hot sauce and a little Worcestershire sauce.
8. Brush the glaze liberally over the entire meatloaf and sprinkle with coarse black pepper.
9. Bake the meatloaf in the oven until the internal temperature reaches 155°F (the creator also references a general range of 145–155°F).
10. Remove the meatloaf from the oven and transfer it to a cutting board.
11. Let the meatloaf rest before slicing (the creator instructs to wait at least 30–45 minutes before cutting; he also notes one example where it rested 15–20 minutes).
12. Slice and serve.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Family Favorite: Home cooks regularly mention their whole family loving this one.

grocery Ingredients

Meatloaf

• 2 lb (907g) lean ground beef
• 1/2 cup onion, diced (or onion powder)
• 1 cup Italian breadcrumbs
• 2 tsp parsley, chopped
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 egg
• 1/2 cup barbecue sauce

Glaze / Topping

• 2 tbsp brown sugar
• 1/3 cup ketchup
• 1 tsp yellow mustard, prepared

book_ribbon Instructions

1. Remove rings before handling the raw meat.
2. Add 2 pounds lean ground beef, 1/2 cup diced onion, 1 cup Italian breadcrumbs, 2 teaspoons chopped parsley, 2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, 2 eggs, and 1/2 cup barbecue sauce to a large bowl.
3. Use clean hands to mix everything together until combined.
4. Wash your hands after touching the raw meat.
5. Shape the mixture free-form (no pan) into a loaf about 8 inches long and 4 inches wide.
6. Preheat the oven and bake the loaf at 350 degrees F for about 45 minutes.
7. Just before the meatloaf comes out, whisk together the glaze: 2 tablespoons brown sugar, 1/3 cup ketchup, and 1 teaspoon prepared yellow mustard.
8. Remove the meatloaf from the oven, increase the oven temperature to 400 degrees F, pour the glaze over the top, and use a pastry brush to coat the top and sides.
9. Return the glazed meatloaf to the oven and bake another 10-15 minutes, until the internal temperature reaches 160 degrees F.
10. Let the meatloaf rest for 5-10 minutes before slicing.

grocery Ingredients

• 1/2 cup red bell pepper, finely diced
• 1/2 cup onion, finely diced
• Salt, to taste
• 1/2 cup V8 juice
• Worcestershire sauce
• 1 1/2 cup bread crumbs, fine
• 1 1/2 lb (680g) ground beef
• 1 egg
• Oil
• 1 cup ketchup
• 3 tbsp spicy brown mustard (or any mustard)
• 2 tbsp dried oregano
• 1/2 cup brown sugar, lightly packed

book_ribbon Instructions

1. Preheat the oven to 425 degree oven.
2. Finely dice red bell pepper and onion to make about 1/2 cup of each; toss them with a little salt and set aside.
3. In a bowl, combine about 1/2 cup V8 juice and Worcestershire sauce (a few tablespoons), then add about 1 1/2 cups breadcrumbs; if the mixture looks dry, add a little more V8 juice and reserve some breadcrumbs to add later as needed.
4. Place 1 1/2 pounds ground beef in a bowl, break up and loosen the meat, then crack in 1 whole egg and gently work it through with your fingertips so all pieces are coated.
5. Add the diced onion and bell pepper to the beef and mix well.
6. Add the V8/breadcrumb mixture to the meat and incorporate thoroughly, working to eliminate air pockets; add a little salt and add additional breadcrumbs as needed so the mixture is moist but holds its shape and is not too loose.
7. Shape the mixture by hand onto a sheet tray into a relatively thin, even rectangular loaf (no thicker than the face of a fork), pressing out air and creating flat top and sides.
8. Lightly oil the surface of the loaf by putting a little oil on your hand and gently patting it over the meat to aid browning.
9. Bake the loaf in the 425 degree oven; rotate the meatloaf about 15 minutes into cooking for even browning.
10. After 30 minutes of total baking, remove the meatloaf and blot excess fat from the pan with a paper towel, then apply the glaze (see next step).
11. Make the glaze by mixing 1 cup ketchup, about 3 tablespoons spicy brown mustard, 2 tablespoons dried oregano, and 1/2 cup lightly packed brown sugar; stir well and microwave 15–30 seconds to help dissolve the sugar if desired.
12. Coat the top and sides of the meatloaf with the glaze, return to the oven for 10 more minutes, then begin checking the internal temperature aiming for a range of 155 to 165 degrees.
13. When the internal temperature is in range (or reached as desired), remove, apply a final layer of glaze, and return to the oven for a quick blast of about 5 more minutes to set the glaze.
14. Remove the meatloaf from the pan and allow it to cool for a few minutes before slicing.

grocery Ingredients

Meatloaf

• Olive oil
• 1 onion, small diced
• 2 tsp salt
• 1 1/2 cup panko breadcrumbs
• 1/3 cup buttermilk
• 450g ground beef
• 450g ground pork
• 2 egg
• 1 egg yolk, yolk only
• 3 clove garlic, finely minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 1/4 tsp poultry seasoning
• 1 1/3 tsp black pepper

Meatloaf Glaze

• 1/3 cup brown sugar
• 2 2/3 tbsp cider vinegar
• 1/3 tbsp Worcestershire sauce
• 1 1/4 tbsp sriracha (or any hot sauce)
• 1 1/4 cup ketchup

Onion Gravy

• 3 1/2 tbsp butter
• 2 cup onion, medium diced
• Salt, to taste
• 3 1/4 tbsp all-purpose flour
• 1 3/4-2 cup beef stock
• 1 tbsp beef bouillon paste
• 1 tsp soy sauce

book_ribbon Instructions

Make the meatloaf mixture

1. Preheat a medium sauté pan over medium heat.
2. Add a long squeeze of olive oil, the diced large white onion (about 150 grams or 1 large), and a pinch of salt; stir and cook until softened and beginning to color, about 5–6 minutes.
3. Transfer the cooked onions to a medium bowl and let cool.
4. In a food processor add 75 grams panko breadcrumbs and pulse to break them down to a powdery texture.
5. Add 85 grams buttermilk to the breadcrumbs and process about 10 seconds until hydrated to make a panade.
6. Add 450 grams ground beef (90/10) and 450 grams ground pork (90/10) to the food processor and process about 15 seconds to combine and break down the meat; do not overwork.
7. Transfer the meat and panade into the bowl with the cooled onions.
8. Add 2 whole eggs and 1 egg yolk, 3 finely minced garlic cloves, 15 grams Worcestershire sauce, 15 grams Dijon mustard, 2 grams poultry seasoning, 3 grams black pepper, and 12 grams salt.
9. Gently mix and fold the mixture just until evenly combined; avoid overworking the meat.

Shape and chill

1. Press the mixture into a loaf pan to form a rectangular loaf, then turn it out onto an aluminum foil–lined sheet tray and smooth or pinch gaps to shape.
2. Chill the shaped loaf in the refrigerator for about 10–15 minutes while you make the glaze.

Make the glaze

1. Combine 60 grams brown sugar, 40 grams cider vinegar, 10 grams Worcestershire sauce, 20 grams sriracha (or another hot sauce), and 300 grams ketchup in a small saucepan; stir to combine.

Broil, glaze, and bake the loaf

1. Preheat the oven broiler to medium-low.
2. Place the chilled loaf under the broiler and sear the top for about 5–10 minutes until it takes on color.
3. Liberally brush a layer of the glaze onto the seared top (about a quarter to a third cup), then return the loaf under the broiler for about 3 minutes until the glaze becomes sticky and begins to color.
4. Remove the loaf, brush a second layer of glaze, rotate the tray as needed to avoid burning, and broil again until sticky and colored.
5. Brush a third/final layer of glaze onto the loaf, then reduce oven temperature to 325F / 160C and bake the loaf at 325F / 160C for 25–35 minutes or until the internal temperature reaches 155F / 70C.

Reduce remaining glaze

1. While the loaf is broiling and glazing, place the remaining glaze (about 1.5 cups) over medium-low heat in the saucepan and reduce by about half, stirring frequently, about 3–4 minutes; set aside.

Make the onion gravy

1. Preheat a 10-inch sauté pan over medium heat.
2. Add 50 grams butter, 100 grams diced onion, and a pinch of salt; sweat the onions about 5 minutes until softened.
3. Add 25 grams all-purpose flour and whisk to combine; cook 3–5 minutes to remove raw flour taste.
4. Whisk in 100 grams of the beef stock; when it begins to thicken, whisk in the remaining stock (total 450 grams) and bring to a simmer.
5. Add 10 grams beef-flavored bouillon paste (Better Than Bouillon) and about 5 grams soy sauce; simmer about 5 minutes until the gravy is thickened and the onions are fully tender.

Rest and serve

1. When the loaf reaches an internal temperature of 155F / 70C, remove it from the oven and tent loosely with foil; rest for about 20 minutes.
2. Slice the rested loaf and serve with mashed potatoes, peas, a ladle of onion gravy, and a drizzle of the reduced glaze as desired.

grocery Ingredients

• 3 cup onion, chopped
• 1 tsp thyme, chopped
• 1 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• Chicken stock (or canned chicken stock)
• 3 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 1/2 lb (1134g) ground chuck
• 2 egg, extra large
• 1/2 cup breadcrumbs
• Ketchup (or ketchup mixed with a little balsamic vinegar)
• Parsley

book_ribbon Instructions

1. Heat 1 tablespoon olive oil in a pan over medium-low heat.
2. Add 3 cups (or 3) chopped onions, 1 teaspoon chopped fresh thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook on medium-low until the onions are soft and translucent, about 8 to 10 minutes.
3. Remove the pan from the heat and stir in chicken stock (canned allowed), 3 tablespoons Worcestershire sauce, and 1 tablespoon tomato paste; let the mixture cool slightly.
4. In a large bowl combine 2.5 pounds ground chuck, the cooled onion mixture, 2 extra large eggs, and 1/2 cup breadcrumbs; mix gently until just incorporated, taking care not to overmix.
5. Transfer the mixture to a baking pan and shape it free-form into a loaf (do not use a loaf pan).
6. Spread ketchup evenly over the top of the loaf.
7. Place a separate pan filled with hot water in the oven to create a steam bath, then put the loaf in the oven and bake for about 1 hour.
8. Check the internal temperature with a thermometer and bake until it reaches 160°F; if it has a few degrees to go, continue baking an additional 3 to 4 minutes.
9. Transfer the meatloaf to a serving platter, slice, and optionally sprinkle with parsley before serving.