Title: Beef loaf
 Categories: Freezes, Well
      Yield: 24 Servings
 
      4 lg Eggs; slightly beaten
  2 2/3 c  Milk
     12 sl Bread; diced
    1/4 c  Instant minced onion
      1 c  Celery; finely chopped
      4 ts Salt
    1/2 ts Pepper
      1 c  Catsup
      1 tb Worcestershire sauce
      6 lb Lean ground beef
 
  Preheat oven to 375ø F. (moderate).  Have four 8x8x2-inch baking pans
  ready.  Do not line pans for this recipe.
  
  Mix eggs and milk.  Add remaining ingredients except meat.  Beat
  well. Mix in meat lightly.  Divide mixture into four parts.  Press
  each part into a baking pan.  Pack mixture tightly to avoid air
  pockets.  Bake 1 hour or until loaf is done.
  
  TO SERVE WITHOUT FREEZING:  Serve immediately after removing from the
  oven.
  
  TO FREEZE:  Cool for 30 minutes at room temperature.  Remove from
  pans and place on freezer wrap.  Allow extra wrap to fold over top.
  Complete wrapping by pulling paper up over top of food.  Put edges of
  wrap together and fold several times so paper lies directly on top of
  food.  Fold ends of freezer wrap over the top and seal with freezer
  tape.  Label with name of food, date of freezing, and last date the
  food should be used for best eating quality (about 6 months).  Freeze
  immediately for 10 to 12 hours before removing packages from the pans.
  
  TO HEAT FROZEN FOOD:  Preheat oven to 375ø F. (hot).  Remove freezer
  wrap. Place food in baking pan.  Bake 1 hour or until center is hot.