Recipes

Meat and Pork Loaf

Recipe No. 289 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat · Pork

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 289 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Reduce ground beef or lamb to 25 pounds in recipe for meat loaf. Add 6 pounds ground fresh pork, 10 slightly beaten eggs (½ No. 56 dipper), 2 gallons (eight No. 56 dippers) cooked rolled oats, 1 pound (one No. 56 dipper) chopped onions, 6 ounces (¼ mess kit cup) salt and ¼ ounce (one mess kit spoon) pepper; mix thoroughly. Pack lightly into greased baking
  2. pans. Bake at constant temperature in slow oven (325° F.) about 1½ hours or until there is no trace of pink left.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 289, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.