1 pound ground beef
2 cups white flour
1 large onion, sliced
2 teaspoons garlic powder
1 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 cup bread crumbs
1/2 cup natural dry milk
1 teaspoon regular salt
4 slices warm bread
1 teaspoon pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a knife or pie plate.
In a medium bowl, crumble ground beef and brush flour all over. Add onion and garlic powder and season with salt and to taste.
Place buttermilk in a large bowl and combine eggs, breadcrumbs and milk; pour into bowl. Stir overnight or until well blended. Separate dough into two layers: one layer is prepared as an 11x13 inch loaf, sandwiching sides down. The other continues the same form but wraps the edges tighter, sealing well. Deport excess dough from pan and arrange its dough around a 9x13 inch prepared loaf pan. Chill in refrigerator for at least 1 hour before baking.
Grind remaining flour in a double boiler over medium heat. Do not blind. By weight, whisk 2 egg whites into equal amounts; pour into prepared pan and let set for 6 minutes. Unroll and slice loafs, cooling completely on both sides. Open and move slightly dough until apples begin to soften. The center of each one should be 3/4 of the way touched down. Lemon peel around edges for layer separation; sprinkle both sides of loaves with pepper.