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MEATLOAF 9-12

RECIPE DETAILS

Item ID: FS036

Batch Quantity: 100

Serving Size: 4

Serving Measure: OUNCES

Serving Description: One 4 ounce slice

Nutrition Link: 80185

Food Category: Beef

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS036

Batch Quantity: 100

Serving Size: 4

Serving Measure: OUNCES

Serving Description: One 4 ounce slice

Nutrition Link: 80185

Food Category: Beef

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

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

Preparation

Mince corn tortillas in robo coup.
Make meatloaf sauce which is the last 5 ingredients on the list by mixing them together in a bowl.
Small dice onion and celery.
Mix all remaining ingredients in hobart mixer including the onion and celery. Put 20 lbs. onto a sheetpan and form into 2 - 10# 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 4 ounce slices and shingle in a hotel pan. Top with 2 cups of sauce. Pack into hotel pan 7.5 lb = 30 servings.

Serving

Reheat in 350 degree oven for about 25 min or until 165 degrees. One piece = one serving (4 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: 4 Calories: 349.04
Dark Green: 0 Milk: 0 Sat. Fat: 18.79%
Red Orange: 0 Grains: 0 Sodium: 1309.63
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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