1 1/2 c  WATER
1 c  DRIPPINGS; MEAT
30 lb BEEF GROUND FZ
24    EGGS SHELL
5 oz MILK; DRY NON-FAT L HEAT
1/2 ts GARLIC DEHYDRATED 
1 lb CELERY FRESH
1 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
4 lb BREAD SNDWICH 22OZ #51
3 1/8 lb SOUP TOMATO VEG #2 1/2
4 2/3 lb SOUP TOMATO VEG #2 1/2
1 tb PEPPER BLACK 1 LB CN
3 tb WORCESTERSHIRE SAUCE
4 oz SALT TABLE 5LB

pan: 18 by 24-inch roasting pan

oven temperature: 325 f.

1. combine beef with bread crumbs, salt, pepper, and garlic. Mix until well blended.

2. add celery, onions, sweet peppers, eggs, milk, and water. mix lightly but thoroughly. avoid overmixing if using the mixer. add tomato soup and 3 tbsp worcestershire sauce.

3. shape int 8 loaves weighing about 5 lb each; place 4 loaves, cross
wise in each pan.

4. bake 2 hours. skim off excess fat and liquid during cooking period.

5. combine 1 cup meat dripping. 1 1/2 cups water and 4 lb 11 oz canned tomato soup.

6. heat and pour over baked, sliced meat loaf. 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 yeild 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.

serving size: 1 slice