Banquet Meat Loaves
Yield
servingsPrep
15 minCook
90 minReady
105 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
onions
finely chopped |
|
| 2 | pounds |
celery
finely chopped |
|
| 3 | pounds |
bread crumbs
dry |
|
| 1 | pint |
beef stock
low sodium, prefer veal stock if possible |
*
|
| 9 | large |
eggs
beaten |
|
| 15 | pounds |
ground beef
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
onions
finely chopped |
|
| 907.2 | g |
celery
finely chopped |
|
| 1.4 | kg |
bread crumbs
dry |
|
| 473 | ml |
beef stock
low sodium, prefer veal stock if possible |
*
|
| 9 | large |
eggs
beaten |
|
| 6.8 | kg |
ground beef
thawed |
|
Directions
Sauté onions and celery untill onions are translucent.
In a mixing bowl mix ground beef, sautéed onions and celery, and 1/ 2 of bread crumbs, add bread crumbs until mixture is firm but, not hard.
Take care not to overmix.
Transfer mixture into well oiled loaf pans.
Bake in 350℉ (180℃) F preheated oven for 1 to 1½ hours.
Check for doneness allow to cool, slice into 2½ inch slices.
Reheat 30 min. prior to serving.
Garnish with chopped parsley and onion crown.
