Kooking with Ken

USS Midway Meat Loaf

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A few years back, we visited San Diego Aircraft Carrier Museum. In the galley was a cookbook for how to prepair meals for a hundred people at one time. I include some of the recipes for fun, but should your ship come in, you can now feed the crew.

30 lbs. Beef, ground, bulk, raw, 90% lean
3 3/4 lbs. Breadcrumbs
1/4 cup 2 1/3 tsp. Salt
1 tbs. Pepper, black, ground
1 tbs. Garlic powder
1 cup Milk, nonfat, dry
1 qt. 1 1/2 cup Water
1 lbs. Celery, fresh, chopped
1 lbs. Onions, fresh, chopped
1 lbs. Peppers, green, fresh, shopped
1 qt. 1 1/2 cup Eggs, whole, frozen
1 qt. 1 3/4 cup Juice, tomato, canned

  1. Combine beef with breadcrumbs, salt, pepper, and garlic; mix until well blended.
  2. Reconstitute milk.
  3. Add milk, celery, onions, peppers, eggs, and tomato juice. Mix lightly but thoroughly. DO NOT OVER MIX.
  4. Place 11 pounds, 6 ounces meat mixture into each steam table pan and divide into 2 loaves per pan.
  5. Using a convection oven, bake 1 hour, 15 minutes at 300 F. Internal temperature must reach 155 F. or higher for 15 seconds. Skin off excess fat and liquid during cooking.
  6. Let stand 20 minutes before slicing. Cut 13 slices per loaf. Hold for service at 140 F. or higher.

Yield 100 servings, portion 6 ounces. Calories 411; Carbohydrates 9 g; Protein 33 g; Fat 29 g; Cholesterol 0 mg; Sodium 532 mg; Calcium 80 mg.

This page last updated: Saturday, 06-Jul-2013 02:07:50 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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