FS099 - MEATLOAF PK

Hot
Recipe Source: BVSD
  • 100
  • 1.5
  • Serving Measure: OUNCE
  • Standard Yield: Scale Recipe Reset
  • Serving Description: One 1.5 ounce slice
  • Nutrition Link: 80326
  • 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 3 ounce slices and shingle in a hotel pan. Top with 2 cups of sauce. Pack into hotel pan 7.5 lb = 80 servings.

  • Serving Instructions:

    Reheat in 350 degree oven for about 25 min or until 165 degrees. Take 3 ounce slices and cut in half for PK. One serving is 1.5 oz piece.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.5 Calories: 131.13
Dark Green: 0 Milk: 0 Sat. Fat: 18.74%
Red Orange: 0 Grains: 0 Sodium: 492.29
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS099 - MEATLOAF PK

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