Meat Loaf

from the kitchen of Chef Paul Prudhomme

Makes 50, 2 ounce portions

Provides 2 oz Meat plus 1/8 cup Other Vegetable according to USDA Child Nutrition Program guidelines.
2½ cups beef base, low sodium,
10 large eggs
5 cups bread crumbs, dry, grated
8½ pounds beef, ground, 85%/15%
2 cups Chef Paul Prudhomme's Magic Seasoning Blends Sweet Basil & Tarragon Salt-Free Sugar-Free™
5 cups onions, frozen, diced
2½ cups celery, frozen, diced
how to prepare

Prepare beef base according to manufacturer's instructions.

In a mixer with the paddle attachment, combine prepared beef stock, eggs and bread crumbs for two minutes on medium speed.

Note: 1 3/4 cup frozen whole eggs, thawed, may be used in place of fresh eggs

Add ground beef, onions, celery and Sweet Basil and Tarragon Seasoning. Mix on low speed for 2-3 minutes or until blended. DO NOT OVERMIX.

Press mixture into a steamtable pan. Smooth top. Separate mixture down the middle lengthwise into 2 equal loaves.


Conventional oven: 350 F for 1 1/2 hours

Convection oven: 275 F for 1 1/4 hours

CCP: Heat to 155 F or higher for at least 15 seconds.

Drain fat from pans. Let meat loaf stand 20 minutes. Slice each loaf into 25 slices, approximately 3/4" thick.

CCP: Hold for hot service at 135 F or higher.

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.