Chef

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10 pounds ground beef
2 pounds ground pork
12 ounces soft bread crumbs
1 quart milk
21 ounces eggs (about 12 total)
4 ounces onion, finely chopped
2 tablespoons salt
1 teaspoon black pepper
few grains cayenne pepper
loaves the last 1/2 hour of cooking.
1. Mix all ingredients on low speed until blended, using flat beater. Do not overmix. Press meat mixture into five 5x9-inch pans, 3 lb 4 oz per pan.

2. Bake at 325°F for approximately 1 1/2 hours, or until internal temperature reaches 180°F.

3. Meat loaf may also be made in a 12x20x4-inch counter pan. Press mixture into pan. Divide into two loaves. Increase baking time to 2 hours.

Servings: 50
Yield: 5 loaves 5x9 inches

Ground pork may be omitted. Increase ground beef to 12 lb.

Topping of 8 oz brown sugar, 2 Tbsp dry mustard, 1 1/4 cups catsup, and 1 Tbsp nutmeg may be spread over loaves the last 1/2 hour of cooking.

1/2 oz (1/4 cup) dehydrated onions, rehydrated in 1/2 cup water, may be substituted for fresh onions.

VARIATIONS:

Barbecued Meatballs. Measure with No. 8 dipper and shape into balls. Cover with 1 gal Barbecue Sauce.

Italian Meatballs. Omit cayenne pepper. Increase onion to 8 oz. Add 1/4 cup minced garlic, 1 cup grated Parmesan cheese, 1 cup grated Romano cheese, 1 1/2 cups chopped fresh parsley, and 4 tsp dried oregano leaves. Proceed as for Swedish Meatballs. If adding to Italian Tomato Sauce, cook until partially done. Add to sauce ad continue cooking until done.

Meatballs. Measure with No. 8 dipper and shape into balls. Proceed as for Swedish Meatballs or Spaghetti with Meatballs.

Vegetable Meat Loaf. Add 2 cups catsup; 8 oz each raw carrots, onions, and celery; and 4 oz green peppers. Grind vegetables. Pour a small amount of tomato juice over loaves before baking.
 
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