*  Exported from  MasterCook II  *
 
                              Beef Loaf (USDA)
 
 Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         eggs -- slightly beaten
    2 2/3  cups          milk
   12      slices        bread -- diced
      1/4  cup           instant minced onion
    1      cup           celery -- finely chopped
    4      teaspoons     salt
      1/2  teaspoon      pepper
    1      cup           catsup
    1      tablespoon    Worcestershire sauce
    6      pounds        lean ground beef
 
 Preheat oven to 375° F. (moderate).  Have four 8x8x2-inch baking pans ready. 
Do not line pans for this recipe.
 
 Mix eggs and milk.  Add remaining ingredients except meat.  Beat well.	Mix in
meat lightly.  Divide mixture into four parts.	Press each part into a baking
pan.  Pack mixture tightly to avoid air pockets.  Bake 1 hour or until loaf is
done.
 
 TO SERVE WITHOUT FREEZING:  Serve immediately after removing from the oven.
 
 TO FREEZE:  Cool for 30 minutes at room temperature.  Remove from pans and
place on freezer wrap.	Allow extra wrap to fold over top.  Complete wrapping
by pulling paper up over top of food.  Put edges of wrap together and fold
several times so paper lies directly on top of food.  Fold ends of freezer wrap
over the top and seal with freezer tape.  Label with name of food, date of
freezing, and last date the food should be used for best eating quality (about
6 months).  Freeze immediately for 10 to 12 hours before removing packages from
the pans.
 
 TO HEAT FROZEN FOOD:  Preheat oven to 375° F. (hot).  Remove freezer wrap. 
Place food in baking pan.  Bake 1 hour or until center is hot.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This recipe is for 24 servings (2 1/2 by 4 inches each).  Directions
are given for dividing the prepared food into four parts of six servings each. 
One part may be completely cooked and served at the time of preparation.  The
remaining parts may be frozen.
 
 “Freezing Combination Main Dishes”  by Meredith Robinson and Lois Fulton 
(Consumer and Food Economics Institute, Agriculture Research Service) USDA Home
and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).  MasterCook
electronic format by Rosie Winters.
 Nutr. Assoc. : 0 0 0 4289 0 0 0 0 0 0

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