FS069 - MEATLOAF K-8

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Recipe Source: BVSD

Batch Quantity: 100
Serving Size: 2
Serving Measure: OUNCES
Standard Yield: Scale Recipe Reset

Serving Description: One 2 ounce slice
Nutrition Link: 80278

Food Category: Beef

HACCP: MEATS
HACCP Process Category: Complex

Ingredients

Sequence	Item ID	Item Description	Amount 1	Measure 1	+/-	Amount 2	Measure 2	Total Grams

Recipe Instructions

Pre-Preparation Instructions:

Recipe Source: Boulder Valley School District Food Services

Cooked onions yield: 78%
Cooked celery yields: 74%
85% lean ground beef yields 75%
Preparation Instructions:

Mince corn tortillas in robo coup.
Make meatloaf sauce which is the last 5 ingredients on the list.
Small dice onion and celery.
Mix all remaining ingredients in hobart mixer. Put 20 lbs. onto a sheetpan and form into loaves.
Cook in 325 degree oven until internal temp of 165 degrees. Drain off liquid. Place in freezer until you ready to slice on slicer. Slice into 2 ounce slices and shingle in a hotel pan. Top with 2 cups of sauce. Pack into hotel pan 7.5 lb = 60 servings.
Serving Instructions:

Reheat in 350 degree oven for about 25 min or until 165 degrees. One piece = one serving (2 oz piece)

Food Groups/Meal Patterns

Recipe Analysis:

Servings per Meal Pattern are Based on Default Serving Size and Measure:

Fruits: 0	Vegetables Total: 0	Meat/Meat Alternative: 2	Calories: 174.42
	Dark Green: 0	Milk: 0	Sat. Fat: 18.79%
	Red Orange: 0	Grains: 0	Sodium: 655.02
	Legumes: 0
	Starchy: 0
	Other: 0
	Additional: 0

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