Meatloaf

Name: Meatloaf
Cuisine: American
Ingredients: 3 cup Eggs, Liquid Pasteurized (includes BNB); 2 cup Milk; 6.25 lb Beef, Ground; 6 oz Paste, Tomato; 16 clove Garlic, Minced; 1.5 tsp Salt, Iodized; 0.25 tsp Pepper, Black Ground; 1 cup Onion, Yellow Fresh; 3 cup Bread Crumbs, Plain

10 steps

Homemade Meatloaf Portion Size: 3 oz Number Served: 25 Small Portion Size: 2 oz Number Served: 37 Large Portion Size: 4.5 oz Number Served: 16 Pan Size: 12 x 20 x 2" Steam Table Pan Cooking Temperature: 350 Recipe Variations: Meatloaf can be topped with Ketchup: Spread Ketchup over loaves before baking.

Updated at: Sat, 11 May 2024 03:18:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories404.1 kcal (20%)

Total Fat26.9 g (38%)

Carbs12.9 g (5%)

Sugars2.9 g (3%)

Protein26.1 g (52%)

Sodium363.4 mg (18%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

3 cupEggs

Liquid Pasteurized, includes BNB

2 cupmilk

6.25 lbBeef Ground

16 cloveGarlic

1 ½ tspSalt

¼ tspPepper

1 cupOnion

3 cupBread Crumbs

Plain

Instructions

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables.

Step 4

1. In mixer bowl, combine eggs and milk with paddle at medium speed 1-2 minutes or until combined.

Step 5

2. Add beef, tomato paste, garlic, salt, pepper, onions, and bread crumbs to egg mixture: mix 2-3 minutes at low speed or until blended. Do not over mix.

Step 6

3. Remove meat from mixer and shape into equal loaves. Place in steam table pans sprayed with nonstick cooking spray; bake 1.5 - 2 hrs or until desired internal cooking temperature is reached.

Step 7

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 8

4. Let stand 10 minutes; then slice into 3 oz portions.

Step 9

CCP: Maintain holding 135°F or above. CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 10

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.