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, prepared
10 large eggs, whole, raw, fresh
5 cups bread crumbs, dry, grated, plain
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.
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.