RECIPE DETAILS
Item ID: 1977800
Serving Description: 1 Slice (2 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-8
Allergens: None
RECIPE DETAILS
Item ID: 1977800
Serving Description: 1 Slice (2 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-8
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Onions, cooked: 78%
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Celery, cooked: 74%
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Ground beef, 85% lean, cooked and drained: 75%
Pre-Preparation
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Wash produce thoroughly under running water.
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Small dice the onions and celery.
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Pulse corn tortillas in a food processor to a fine crumb.
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Make the meatloaf sauce: in a bowl, mix ketchup (first amount), worcestershire sauce (first amount), honey, and hot sauce until smooth; set aside.
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Preheat oven to 325°F.
Preparation
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In a mixer bowl, combine all meatloaf ingredients except the prepared sauce; mix just until evenly combined.
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Transfer 20 lb mixture to a sheet pan and form into two 10 lb loaves.
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Bake at 325°F for about 30 minutes, or until the internal temperature reaches 165°F; drain off excess liquid.
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Increase oven temperature to 350°F.
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Slice each loaf into 64 two-ounce slices.
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Shingle 32 slices per hotel pan.
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Top each pan with 1/2 cup of the prepared sauce.
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Hold hot until service at 140°F or higher.
Serving
Serving = 1 slice (2 oz)
Recipe Source
Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 213.26 kcal |
| Total Fat | 12.83 gm |
| Saturated Fat | 4.79 gm |
| Trans Fat | 0.67* gm |
| Sodium | 240.34 mg |
| Carbohydrates | 8.26 gm |
| Fiber | 0.53 gm |
| Sugars | 4.42 gm |
| Added Sugars | 3.74* gm |
