Veal and Pork Loaf
Recipe No. 291 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
Recipe No. 291 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
- Substitute 35 pounds carcass or 25 pounds boneless veal and 9 pounds bone-in or 6 pounds boneless pork cuts for beef or lamb in recipe for meat loaf. Cut carcass meat into cubes; grind. Combine ground veal and pork, 4 pounds soft bread crumbs, 1 pound (one No. 56 dipper) finely chopped onions, 1 pound (one No. 56 dipper) finely chopped celery, 1½ pounds (1½ No. 56 dippers) finely chopped green peppers, 8—14½-ounce cans evaporated milk, ½ pound (⅓ No. 56 dipper) salt, ½ ounce (two mess kit spoons) pepper and water if bread is dry. Mix thoroughly. Shape into loaves about 4 inches wide by 3 inches high by width of 50-ration baking pans. Place in baking pans; brush tops of loaves with bacon fat. Bake, uncovered and without water, at constant temperature in slow oven (325° F.) 2 hours or until well-done. The meat will be done when all pink color has disappeared. Baste loaves at 15 to 20 minute intervals. Serve hot or cold.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 291, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.