Title: Tomato Meat Loaf (Soup,co
Categories:
Yield: 100 Servings

1 1/2 c WATER
1 c DRIPPINGS; MEAT
30 lb BEEF GROUND FZ
24 EGGS SHELL
5 oz MILK; DRY NON-FAT L HEAT
1/2 ts GARLIC DEHY GRA
1 lb CELERY FRESH
1 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
4 lb BREAD SNDWICH 22OZ #51
3 1/8 lb SOUP TOMATO VEG #2 1/2
4 2/3 lb SOUP TOMATO VEG #2 1/2
1 tb PEPPER BLACK 1 LB CN
3 tb WORCESTERSHIRE SAUCE
4 oz 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. 1 1/2 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 (2/3 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 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.