Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, AND GARLIC; MIX UNTIL WELL BLENDED. USE GROUND LEAN PORK AND BEEF PATTIE MIX BULK OR GROUND BEEF THAWED (6 LB 8 OZ PORK BUTT A.P. WILL YIELD 15 LB GROUND PORK).

2. ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, WATER, AND TOMATO O JUICE. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING IF USING MIXER.

3. SHAPE INTO 8 LOAVES WEIGHING ABOUT 5LB EACH; PLACE 4 LOAVES, CROSSWISE, I EACH PAN.

4. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF 165F. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD. LET STAND 20 MINUTES BEFORE SLICING.

5. COOL SLIGHTLY. CUT 13. SLICES PER LOAF.

NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.

NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.

NOTE: 3. IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED, SWEET PEPPERS.

NOTE: 4. IN STEP 2, 1 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 CUPS WATER MAY BE USED FOR TOMATO JUICE.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

6. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE 300F. 1 HOUR 15 MINUTE OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF 165F. ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 SLICE (6

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