1. Use a mixture of ground beef and ground pork, approx. 2:1 beef to pork.
2. Add the salt at the very end of mixing, just before forming and baking.
3. Free-form on a baking pan gets a nice crust; a loaf pan produced a softer product.
4. I like our specialized loaf pan with a perforated insert that keeps the loaf from stewing in its own juices.
5. Kenji likes to include ground-up mushrooms.
6. I like Worcestershire sauce in mine.
7. Cook's Illustrated from 1996 offers the option of Saltines as a binder instead of white bread crumbs.
