RECIPE DETAILS
Item ID: 1977800
Serving Size: 1 Slice (2 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-8, Gluten Free, Beef
Allergens: Eggs, Fish
RECIPE DETAILS
Item ID: 1977800
Serving Size: 1 Slice (2 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-8, Gluten Free, Beef
Allergens: Eggs, Fish
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Celery: 74%
- Ground Beef 85/15: 75% (cooked and drained)
Pre-Preparation
- Wash produce as needed.
- Cut off ends and remove skin from onions, then dice into small cubes.
- Slice celery stalks into long strips, then dice into small cubes.
- In a food processor, pulse the corn tortillas into a fine crumb.
- In a bowl, mix ketchup (first amount), worcestershire sauce (first amount), honey, and hot sauce until smooth to make the meatloaf sauce; set aside.
- Preheat oven to 325°F.
Preparation
- In a mixing bowl, combine the ground beef, eggs, onion, celery, tortilla crumbs, ketchup (second amount), worcestershire sauce (second amount), garlic powder, paprika, mustard powder, salt, and pepper.
- Transfer 20 lbs mixture to each parchment-lined sheet pans and form into two 10 lb loaves.
- Bake in 325°F oven for about 30 minutes or until the internal temperature reaches 165°F. Drain off any excess liquid.
- Increase oven temperature to 350°F.
- Slice each loaf into 64 slices (2 oz each).
- Shingle 32 slices into each 2-inch hotel pan.
- Top each hotel pan with 1/2 cup of the meatloaf sauce.
- Hold hot until service at or above 135°F.
Serving
Serving size: 1 slice (2 oz)
Servings per Hotel Pan: 32
*Note on Allergens: some Worcestershire sauces may contain gluten, please be sure to check labels and note accordingly.
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 222.14 kcal |
| Total Fat | 13.37 gm |
| Saturated Fat | 4.99 gm |
| Trans Fat | 0.70* gm |
| Sodium | 250.35 mg |
| Carbohydrates | 8.60 gm |
| Fiber | 0.55 gm |
| Sugars | 4.61 gm |
| Added Sugars | 3.90* gm |
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.
