RECIPE DETAILS
Item ID: FS036
Serving Description: 1 Slice (4oz.)
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS036
Serving Description: 1 Slice (4oz.)
Food Category: Entrees
HACCP Process Category: Complex
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%
1. Small dice onions and celery.
2. Mince the corn tortillas in Robo Coup.
3. Make the meatloaf sauce by mixing the ingredients below together in a bowl:
a. Ketchup (First amount)
b. Worcestershire Sauce (First amount)
c. Honey
d. Hot Sauce
4. Preheat oven to 325 degrees F.
Preparation
1. Mix all ingredients (except the prepared sauce) in hobart mixer.
2. Put 20 lbs. of mixture per sheetpan and form into 2 - 10# loaves.
3. Cook in 325 degree oven until internal temp of 165 degrees. Drain off liquid.
4. Place in freezer until you are ready to slice on slicer.
5. Increase oven temperature to 350 degrees F.
6. Slice into 4oz. slices.
7. Shingle onto sheet pans.
8. Top each sheet pan with 2 cups of sauce.
9. Bake at 350 degrees for about 25 minutes or until internal temperature of 165 degreees F. is reached.
Serving
Serving = 1 Slice (4oz.)
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: 344.63 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 18.33% | |
| Red Orange: 0 | Grains: 0 | Sodium: 1333.45 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
