Meat Loaf for 50
1 1/4 quarts eggs (25 medium)
1 1/2 cups nonfat dry milk
1 qt very hot water
9 lbs lean ground beef
2 lbs lean ground pork
2 cups tomato juice
1/4 cups salt
1/2 tsp pepper
2 cups chopped onions
2 quarts dry bread crumbs (2 lb.)
Whip eggs at moderate speed in mixer bowl for 1/2 minute.
Stir milk into very hot water. Water should be almost
but not quite
boiling. Pour hot milk into eggs, beating constantly at moderate
Stop mixer. Remove whip and substitute beater for the remaining
Add beef, pork, tomato juice, salt, pepper, chopped onions
crumbs to egg mixture. Mix 2 or 3 minutes at low speed or
combined. Do not over mix.
Remove mixture from mixer. Shape into 4 equal loaves.
Place loaves on
lightly greased sheet pan and bake 1 1/2 to 1 3/4 hours or until
browned and firm.
Let loaves set 10 to 15 minutes and then slice into 4 1/2
12 to 13 per loaf
Yield: 50 portions (4 loaves) Portion size: 4 1/2 oz. Pan size:
18 x 26 sheet pan