Pork loaf

100 Servings

Ingredients

Quantity Ingredient
5½ cup WATER
15 pounds PORK BUTTS FZ
15 pounds BEEF GROUND FZ
24 EGGS SHELL
5 ounces MILK; DRY NON-FAT L HEAT
½ teaspoon GARLIC DEHY GRA
1 pounds CELERY FRESH
5¾ cup JUICE TOMATO #3
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
4 pounds BREAD SNDWICH 22OZ #51
1 tablespoon PEPPER BLACK 1 LB CN
6 ounces SALT TABLE 5LB

Directions

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. USE GROUND LEAN PORK AND BEEF PATTIE MIX BULK OR GROUND BEEF THAWED

(6 LB 8 OZ PORK BUTT A.P. WILL YIELD 15 LB GROUND PORK).

2. ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, WATER, AND TOMATO O

JUICE. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING IF USING MIXER.

3. SHAPE INTO 8 LOAVES WEIGHING ABOUT 5LB EACH; PLACE 4 LOAVES, CROSSWISE, I

EACH PAN.

4. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE

OF 165F. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.

LET STAND 20 MINUTES BEFORE SLICING.

5. COOL SLIGHTLY. 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 YIELD 8 OZ CHOPPED, SWEET PEPPERS.

NOTE: 4. IN STEP 2, 1½ 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.

NOTE: 6. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE 300F. 1 HOUR 15 MINUTE

OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF 165F. ON HIGH

FAN, CLOSED VENT.

Recipe Number: L03501

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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