Meat Loaf #27
Makes 50, 2 ounce portions
Provides 2 oz Meat plus ⅛ 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%
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. 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 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.