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
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
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
- Onions, cooked: 78%
- Celery, cooked: 74%
- Ground beef, 85% lean, cooked and drained: 75%
Pre-Preparation
- Wash produce thoroughly under running water.
- Small dice the onions and celery.
- Pulse corn tortillas in a food processor to a fine crumb.
- Make the meatloaf sauce: in a bowl, mix ketchup (first amount), worcestershire sauce (first amount), honey, and hot sauce until smooth; set aside.
- Preheat oven to 325°F.
Preparation
- In a mixer bowl, combine all meatloaf ingredients except the prepared sauce; mix just until evenly combined.
- Transfer 20 lb mixture to a sheet pan and form into two 10 lb loaves.
- Bake at 325°F for about 30 minutes, or until the internal temperature reaches 165°F; drain off excess liquid.
- Increase oven temperature to 350°F.
- Slice each loaf into 64 two-ounce slices.
- Shingle 32 slices per hotel pan.
- Top each pan with 1/2 cup of the prepared sauce.
- Hold hot until service at 140°F or higher.
Serving
Serving = 1 slice (2 oz)
*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, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 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 |
