
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Ingredients: 1/2 Pound(s) bacon 1 chopped onion, white 1 chopped celery 160/409 Ounce(s) pepper, black 160/409 Ounce(s) onion powder 151/193 Ounce(s) thyme 163/2500 Pound(s) salt 151/193 Ounce(s) mustard, dry 151/193 Ounce(s) paprika 160/409 Ounce(s) garlic powder 1/4 Quart(s) tomato juice 160/409 Pound(s) evaporated milk 2 bread crumbs 4 egg 5 Pound(s) beef, ground |
Directions: Preheat oven to 450 degrees.
Cook bacon in frying pan. Remove bacon and chop. Leave drippings in pan and saute (but do not brown) onion and celery. Add pepper, onion powder, thyme, salt, mustard, paprika and garlic powder; cook for 10 minutes. Take pan off heat; add tomato juice and evaporated milk.
Mix bread crumbs with eggs and add to ground meat. Add spice mixture and bacon to meat and mix gently. Place mixture in two or three 8-by-4-inch individual loaf pans. Cook until done, about 40 to 50 minutes, or until internal temperature reaches 160 degrees on a meat or instant-read thermometer.
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