Cajun Meat Loaf Recipe
Servings: 12
Ingredients
- 1 c. WATER
- 5 1/2 c. WATER
- 30 lb BEEF Grnd FZ
- 24 x Large eggs SHELL
- 5 ounce Lowfat milk, DRY NON-FAT L HEAT
- 1 Tbsp. GARLIC DEHY GRA
- 2 Tbsp. 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 ounce FLOUR GEN PURPOSE 10LB
- 2 ounce SUGAR, GRANULATED 10 LB
- 4 ounce SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 1 ounce PEPPER BLACK 1 LB CN
- 3 5/8 lb CATSUP TOMATO#10
- 2 Tbsp. PEPPER RED Grnd
- 2 Tbsp. PEPPER RED Grnd
- 2 2/3 Tbsp. BASIL SWEET Grnd
- 2 Tbsp. BASIL SWEET Grnd
- 2 2/3 Tbsp. OREGANO Grnd
- 2 Tbsp. OREGANO Grnd
- 2 2/3 Tbsp. THYME Grnd
- 2 Tbsp. THYME Grnd
- 2 Tbsp. WORCESTERSHIRE SAUCE
- 1 c. WORCESTERSHIRE SAUCE
- 1 Tbsp. PAPRIKA Grnd
- 1 ounce SALT TABLE 5LB
Directions
- 1. COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC, RED PEPPER, OREGANO, BASIL, THYME, AND ONION Pwdr; MIX Till WELL BLENDED.
- 2. Add in CELERY, ONIONS, SWEET PEPPERS, Large eggs, Lowfat milk, WATER, CATSUP, AND WORCESTERSHIRE SAUCE. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING.
- 3. SHAPE INTO 8 LOAVES WEIGHING ABOUT 5 LB 11 Ounce EACH; PLACE 4 LOAVES IN EACH PAN.
- 4. BAKE 2 Hrs Or possibly Till MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATUREOF 165F. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.
- 5. LET STAND 20 Min 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 Ounce FRESH CELERY A.P. WILL YIELD 1 LB FINELY Minced CELERY AND 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB FINELY Minced ONIONS.
- 2. IN STEP 2, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- 3. IN STEP 2, 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced SWEET PEPPERS.
- 4. IN STEP 2, 1 1/2 C. TOMATO JUICE CONCENTRATE AND 4 1/2 C. 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 Min Or possibly Till MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF 165F.ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 1 SLICE (6
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