it's veering on the edge of meatloaf, but I swear by using a panade as a binder (milk/bread paste... 1/4 cup milk + 2 slices of bread per 2 lbs meat)
outside of that, just meat (80-85% lean ground beef) and salt/pepper. maybe some garlic powder and cayenne pepper if I'm feeling it.
outside of that, just meat (80-85% lean ground beef) and salt/pepper. maybe some garlic powder and cayenne pepper if I'm feeling it.