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Receta Cajun Meat Loaf

Name: Cajun Meat Loaf
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

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Raciónes: 12

Ingredientes

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

Direcciones

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