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.

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

3. SHAPE INTO 8 LOAVES WEIGHING ABOUT 5 LB 11 OZ EACH; PLACE 4 LOAVES IN EACH PAN.

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

5. LET STAND 20 MINUTES BEFORE SLICING.

6. 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 1 LB CHOPPED, SWEET PEPPERS.

NOTE:

4. IN STEP 3, 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.

SERVING SIZE: 1 SLICE (6

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