Menus & Recipes
Technical Tools
Resource & Education
Community
 
Recipes
 
Meatloaf
Approximate Servings        
Serving size weight  oz   
Yield measure
Yield weight 15.5 lbs 0.75 oz
Can be made a day ahead? Yes
   
Ingredient Instruction Amount Measure
Breadcrumbs, Japanese, Panko 0.5 lbs 0.75 oz 0.75 qt 0.25 cup 1.25 T
Milk, whole 35.5 fl oz 1.0 qt 0.25 cup 3.0 T
Eggs, large 0.5 lbs 0.75 oz 1.0 cup 1.75 T
Parmesan cheese, grated 0.5 lbs 3.0 oz 0.5 qt 0.5 cup
Black pepper, ground 0.25 oz 2.0 T 0.5 t
Beef, ground 80/20 13.75 lbs 2.0 oz
Garlic 1.0 oz 0.25 cup 0.25 T 0.5 t
Onion peeled, finely chopped 1.25 lbs 1.0 oz 0.5 qt 0.5 cup
Salt, Kosher 2.5 oz 0.25 cup 0.25 T 0.5 t
Carrot finely chopped/grated 1.25 lbs 1.0 oz 1.0 qt 0.25 cup 3.0 T
     
Warning: Cooking method outlined below is for 90 servings and could differ when scaled
Method
  • Combine all ingredients and mix well. This can be done in a mixer with the paddle attachment on low speed.
  • Measure mixture into 5# loaves and place on parchment lined sheetpans, 2 per pan.
  • Cook in a 350 degree oven until internal temp reaches 160 degrees.
  • Cool according to HACCP SOP.
  • Slice into 2 oz portions (each 5# loaf will yield 25 2 oz slices).
  • Portion into 2-inch hotel pans.
  • Reheat, covered, in a 350 degree oven to an internal temp of 165 degrees.
Serving guidelines
Number of pans needed: 3
Amount of product per sheetpan: 7
Portions per pan: 56
Utensil for serving: tongs
Weight of serving:
Notes
No Notes

Comments
Name:
Email:
School/Organization:
Comment:
   
 
 
 
 

Home | About Us | Menus & Recipes | Technical Tools | Resource & Education | Community

Copyright © 2010. The Lunch Box. All rights reserved.