Two words: meat loaf.
2 lbs ground beef, or meat loaf mix (ground beef, pork and veal--many US grocery stores sell it. Good for meatballs, too)
2 large rolls (kaiser rolls, aka Semmel), fresh, ground up for bread crumbs
2 eggs
pinch salt
pinch ground black pepper
Spices and herbs may vary:
1 medium onion, minced
1 clove garlic, crushed
1/4 tsp or so paprika
1/4 tsp or so parsley
a dash of Worcester sauce
1/4 tsp dry mustard
Some also use ketchup, but for me, ketchup goes on my fries, or my scrapple. Jedem det Seine!
Bacon, cut into strips
To prepare:
Grind the rolls in a blender or food processor
In a large bowl, mix the ground meat, the bread crumbs, eggs and spices. Best way is to mix by hand, till everything is thoroughly mixed.
Line a loaf pan with the strips of bacon, leaving the ends over the edges of the pan
Fill the pan with the meat mixture, then fold the bacon strips back over the top
Place the pan in a baking pan or dish (to catch any fat that may drip out) and bake at 300 degrees for 90 minutes, or until done. The bacon helps keep the loaf moist, and adds flavor.
Great served hot, or cold, sliced, in sandwiches. Serve hot with mashed potatoes or steak fries, and red cabbage, and a glass of good beer. Cold, sliced, on a kaiser roll with brown mustard, maybe a slice of onion and a slice of cheese, and a glass of good beer.
Meat loaf is one of my yardsticks for judging a diner--good diners have good meat loaf. That, along with corned beef hash and creamed dried beef. And good diners have 24-hour breakfast menus.