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Meat Loaf

Makes 50, 2 ounce portions

Provides 2 oz Meat plus 1/8 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%
5 cups onions, 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.

Bake:

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.

 

 

 

 

 

 

 
Price: $5.90
Quantity:
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