Pork Loaf
By: Anonymous
Published: Saturday, February 13, 2010 - 4:27am

Ingredients




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

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 2 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). 3 ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, WATER, AND TOMATO O JUICE. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING IF USING MIXER. 4 SHAPE INTO 8 LOAVES WEIGHING ABOUT 5LB EACH; PLACE 4 LOAVES, CROSSWISE, I EACH PAN. 5 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. 6 COOL SLIGHTLY. CUT 13. SLICES PER LOAF. 7 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. 8 NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. 9 NOTE: 3. IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED, SWEET PEPPERS. 10 NOTE: 4. IN STEP 2, 1 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 CUPS WATER MAY BE USED FOR TOMATO JUICE. 11 NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 12 NOTE: 13 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. 14 SERVING SIZE: 1 SLICE (6