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Cajun Meat Loaf


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Ingredients:

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

Directions:

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 (0-5-2). :
 
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. A-11.
 
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 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 CUPS WATER MAY BE USED FOR TOMATO JUICE.
 
5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
 
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.