Beef Marjoram Loaf

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds beef chuck or round, ground
  • ½ cup soft fresh bread crumbs
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon dried marjoram
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg, lightly beaten
  • ¼ cup finely chopped parsley


  1. Preheat oven to moderate (325°F.).

  2. Combine the meat and bread crumbs in a mixing bowl.

  3. Sauté the onion in the butter in a skillet until the onion is transparent but not browned. Add to the meat mixture and combine well.

  4. Add the marjoram, salt, pepper, egg and parsley. Mix lightly.

  5. Pat the mixture into a loaf pan or ring mold. Bake for one and one-half hours.

  6. If the ring mold is used, allow the baked meat to set for five to ten minutes before unmolding it onto a warm platter.

  7. Fill the center with a vegetable. Serve with Mushroom Sauce.

Part of