MEAT LOAF NO 2 (230)    RECIPE (114)

• BEEF, GROUND, FROZEN
  QUANTITY:   17
  ASSOCIATED NUTRIENT:   BEEF, GROUND, REGULAR, BAKED, WELL DONE
  NUTRIENT AMOUNT IN LBS.:   17
• BREAD, WHITE, SLICED
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   BREAD, WHITE, ENR,
• EGGS, SHELL, FRESH
  QUANTITY:   12
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• TOMATO PUREE
  QUANTITY:   2.25
  ASSOCIATED NUTRIENT:   TOMATO PUREE, CND, REG PK
  NUTRIENT AMOUNT IN LBS.:   2.25
• CELERY, CHOPPED FRESH
  QUANTITY:   1.75
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1.75
• ONIONS, CHOPPED, FRESH
  QUANTITY:   1.75
  ASSOCIATED NUTRIENT:   ONIONS, YEL, RAW
  NUTRIENT AMOUNT IN LBS.:   1.575
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• PEPPER, BLACK, GROUND
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .00781

1) WET DRY BREAD AND CRUMBLE. ADD FINELY CHOPPED ONIONS AND CELERY,
   SALT, PEPPER, BEATEN EGGS, HALF OF TOMATO PUREE AND MEAT. MIX
   THOROUGHLY.
2) WEIGHT OUT INTO PANS. MOLD INTO LOAVES.
3) BAKE 1 1/2 HOURS AT 350 F. AFTER 30 MINUTES OF BAKING TIME HAS ELAPSED
   POUR REMAINING  PUREE OVER  LOAVES.
4) PORTION APPROPRIATELY. SERVE HOT OR COLD.