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Pork Loaf for 100


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Servings: 100 Portions (2 Pans)
Portions: 1 Slice Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven

2 gallon (4 lb) bread, dry, broken
variable water
1 quart (1 lb 4 oz) onions, dry, finely chopped
1 1/2 cups (8 oz) peppers, sweet, fresh, finely chopped
3 cups (1 lb) celery, fresh, finely chopped
1 cup (8 oz) shortening, melted
15 lb lean pork, ground
15 lb beef, boneless, ground
2 1/2 cup (12 eggs) eggs, whole, beaten
9 tablespoon (6 oz) salt
2 tablespoon pepper, black

Moisten bread with variable water; press out and discard excess water. Set aside. Saute
vegetables in shortening until lightly browned. Combine moistened bread, sauteed
vegetables, pork, beef, eggs, and seasonings. Mix lightly but thoroughly. Avoid
overmixing if using mixer. Shape into 8 loaves weighing about 5 lb each; place 4 loaves,
crosswise, on each pan. Bake about 1 hour. Remove excess fat and liquid during cooking
period. Cool slightly. Cut 13 slices per loaf.




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