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, .