Tomato meat loaf (soup,co

Yield: 100 Servings

Measure Ingredient
1½ cup WATER
1 cup DRIPPINGS; MEAT
30 pounds BEEF GROUND FZ
24 EGGS SHELL
5 ounces MILK; DRY NON-FAT L HEAT
½ teaspoon GARLIC DEHY GRA
1 pounds CELERY FRESH
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
4 pounds BREAD SNDWICH 22OZ #51
3⅛ pounds SOUP TOMATO VEG #2 1/2
4⅔ pounds SOUP TOMATO VEG #2 1/2
1 tablespoon PEPPER BLACK 1 LB CN
3 tablespoons WORCESTERSHIRE SAUCE
4 ounces SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, AND GARLIC; MIX UNTIL WELL

BLENDED.

2. ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, AND WATER. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING IF USING THE MIXER. ADD TOMATO SOUP AND 3

TBSP WORCESTERSHIRE SAUCE.

3. SHAPE INT 8 LOAVES WEIGHING ABOUT 5 LB EACH; PLACE 4 LOAVES, CROSS WISE I

EACH PAN.

4. BAKE 2 HOURS. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.

5. COMBINE 1 CUP MEAT DRIPPING. 1½ CUPS WATER AND 4 LB 11 OZ CANNED TOMATO SOUP.

6. HEAT AND POUR OVER BAKED, SLICED MEAT LOAF. CUT 13 SLICES PER LOAF.

NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.

NOTE: 2. IN STEP 2, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YEILD 8 OZ CHOPPED SWEET PEPPERS.

NOTE: 4. IN STEP 2, 1 ½ CUPS TOMATO JUICE CONCENTRATE AND 4 ½ CUPS WATER MAY BE USED FOR TOMATO JUICE.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

Recipe Number: L03502

SERVING SIZE: 1 SLICE (6

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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