Ingredients
1 pound ground beef
olive oil
1 beef bouillon cube
1 cup water
3 eggs
6 tablespoons cream cheese
thyme
thyme
herb
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Corrugated surface loaf pan — even heat, easy release
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Corrugated surface loaf pan — even heat, easy release
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400F In a large skillet over high heat, brown the meat with a little olive oil. Dissolve the bouillon cube in 1 cup of boiling water. Add the broth to the meat and quickly reduce on high heat. Beat the eggs and cream cheese together. Add the thyme. Strain the cooking juices from the meat through a sieve and combine with the cream mixture. Place the meat in the bottom of a loaf pan and cover with cream mixture. Bake at 350F for 20 minutes.