Meat Loaf #27

from the kitchen of Chef Paul Prudhomme

Makes 50, 2 ounce portions

Provides 2 oz Meat plus ⅛ cup Other Vegetable according to USDA Child Nutrition Program guidelines.
ingredients
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™ (formerly Seven Herb)
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: 1¾ cup frozen whole eggs, thawed, may be used in place of fresh eggs

Add ground beef, onions, celery and Sweet Basil and Tarragon Seasoning (formerly Seven Herb). 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.

Bake:

Conventional oven: 350 F for 1½ hours

Convection oven: 275 F for 1¼ 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 ¾" 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.