Recipe - Cajun Meat Loaf

1 cup WATER
5 One half cup WATER
2 tablespoon
30 pound BEEF GROUND FZ
24 EGGS SHELL
5 ounce MILK; DRY NONFAT L HEAT
1 tablespoon GARLIC DEHY GRA
2 tablespoon GARLIC DEHY GRA
1 One half pound CELERY FRESH
1 pound CELERY FRESH
14 1/3 pound TOMATOES # 10 CAN
1 One half pound ONIONS DRY
1 pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
1 pound PEPPER SWT GRN FRESH
4 pound BREAD SNDWICH 22OZ #51
4 ounce FLOUR GEN PURPOSE 10LB
2 ounce SUGAR; GRANULATED 10 LB
4 ounce SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 ounce PEPPER BLACK 1 LB CN
3 5/8 pound CATSUP TOMATO#10
2 tablespoon PEPPER RED GROUND
2 tablespoon PEPPER RED GROUND
2 2/3 tablespoon BASIL SWEET GROUND
2 tablespoon BASIL SWEET GROUND
2 2/3 tablespoon OREGANO GROUND
2 tablespoon OREGANO GROUND
2 2/3 tablespoon THYME GROUND
2 tablespoon THYME GROUND
2 tablespoon WORCESTERSHIRE SAUCE
1 cup WORCESTERSHIRE SAUCE
1 tablespoon PAPRIKA GROUND
1 ounce SALT TABLE 5LB

1. COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC, RED PEPPER,
OREGANO, BASIL, THYME, AND ONION POWDER; MIX UNTIL WELL BLENDED.

2. ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, WATER, CATSUP, AND
WORCESTERSHIRE SAUCE. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING.

3. SHAPE INTO 8 LOAVES WEIGHING ABOUT 5 LB 11 OZ EACH; PLACE 4 LOAVES IN
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.

5. LET STAND 20 MINUTES BEFORE SLICING.

6. CUT 13 SLICES PER LOAF.
7, SERVE WITH 1 RECIPE CAJUN CREOLE SAUCE (052).
:

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.

2. IN STEP 2, 2 OZ (2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED SWEET PEPPERS.

4. IN STEP 2, 1 One half CUPS TOMATO JUICE CONCENTRATE AND 4 One half CUPS
WATER MAY BE USED FOR TOMATO JUICE.

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

6. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR 15
MINUTES OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF
165F.
ON HIGH FAN, CLOSED VENT.

Recipe Number: L03504

SERVING SIZE: 1 SLICE (6

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.