My mother taught me this recipe without any measurements: You can do it with your hands and get the feel of the correct proportions, adding more wet or dry ingredients, when you get the hang of it. Using better ingredients (i.e., more expensive cuts of meat, cheese, and sauce) will get you a more subtle flavor and a texture like paté if you cook it for less time. Or, you use boxed Parmesan cheese and pre-packaged breadcrumbs, cook it for a little longer and you'll get a crusty American comfort food. Every time I make this I get compliments, and it is simple and nearly impossible to ruin. Double the ingredients for more servings.

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