This one is half ground beef and half ground pork with all the usual add-ins. Just for fun I cooked it inside an inverted bread tin, on a foil lined tray, uncovering it at the end to make sure the glaze toasted properly. It turned out dense but tasty. I should have used more bread crumbs. I was thinking about using buttermilk but went with plain milk. Naturally, nothing was measured. I call it slap dash cooking – a dash of this, a dash of that, and a slap to the forehead when I remember what I forgot.