Ingredients
Equipment
Method
Prep
- Preheat oven to 350°F.
- Sauté mirepoix in a skillet over medium heat for 10-12 minutes until caramelized and golden, if using.
- Cool mirepoix completely before adding to the meat.
- Whisk together the eggs and milk in a large mixing bowl.
- Add the salt, pepper, garlic powder, onion powder, and thyme to the egg mixture.
- Whisk until the seasonings are dissolved.
- Add the ground beef in 1 lb increments, mixing gently after each addition.
- Add breadcrumbs gradually, mixing just until combined.
- Fold in the cooled mirepoix if using.
Assemble
- Divide the mixture into 3 equal portions, approximately 1.5 lb each.
- Shape each portion into a loaf about 8 inches long, 4 inches wide, and 3 inches tall.
- Place loaves in loaf pans or on a parchment-lined sheet pan with space between them.
Cook
- Bake for 45-55 minutes until the internal temperature reaches 160°F in the center.
Rest and Serve
- Let rest for 10 minutes.
- Drain the rendered fat into a heat-safe container and strain through cheesecloth.
- Save the strained beef fat for cooking potatoes, onions, or vegetables.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Store individual slices in freezer bags. Reheat from frozen in 350°F oven for 20 minutes. Reserved beef fat keeps refrigerated for 2 weeks. Breakfast: slice and pan-fry as breakfast meat. Lunch: serve with mashed potatoes and vegetables. Sandwich: use for meatloaf sandwiches. Meal prep: portion and freeze individual slices for quick protein throughout the week.
