Italian Turkey Meatloaf

Cook Time: 50 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Turkey; Celery; AllergenFish; AllergenSoy; Tomato; Peppers Bell; Onion; Garlic; AllergenEggs; AllergenWheat; AllergenMilk

Calories: 230 Kcal

Carbohydrates: 13 g

Protein: 18 g

Total Fat: 13 g

Calcium: 150 mg

Sodium: 500 mg

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Ingredients

10 Servings

• 2 Cup Sauce Marinara

• 1/2 Cup Bread Crumbs, Plain

• 2 lb Turkey, Ground Bulk 85/15

• 1/2 Cup Parsley, Fresh

• 1 1/2 tsp Garlic, Powder

• 1/2 tsp Pepper, Black Ground

• 2.5 Oz Cheese, Parmesan Grated

• 1/2 tsp Salt, Iodized

• 1 tsp Seasoning, Italian

• 5.5 Oz Onion, Yellow

• 1/2 Cup Egg, Liquid

25 Servings

• 1 1/4 Qt Sauce Marinara

• 1 1/4 Cup Bread Crumbs, Plain

• 5 lb Turkey, Ground Bulk 85/15

• 1 1/4 Cup Parsley, Fresh

• 1 Tbsp 1 tsp Garlic, Powder

• 1 1/4 tsp Pepper, Black Ground

• 6 Oz Cheese, Parmesan Grated

• 1 1/4 tsp Salt, Iodized

• 2 tsp Seasoning, Italian

• 13 Oz Onion, Yellow

• 1 1/4 Cup Egg, Liquid

50 Servings

• 2 1/2 Qt Sauce Marinara

• 2 1/2 Cup Bread Crumbs, Plain

• 10 lb Turkey, Ground Bulk 85/15

• 2 1/2 Cup Parsley, Fresh

• 2 Tbsp 2 tsp Garlic, Powder

• 2 1/2 tsp Pepper, Black Ground

• 11.5 Oz Cheese, Parmesan Grated

• 2 1/2 tsp Salt, Iodized

• 1 Tbsp 2 tsp Seasoning, Italian

• 1 lb 10 Oz Onion, Yellow

• 2 1/2 Cup Egg, Liquid

100 Servings

• 1 Gal 2 Cup Sauce Marinara

• 1 1/4 Qt Bread Crumbs, Plain

• 20 lb Turkey, Ground Bulk 85/15

• 1 1/4 Qt Parsley, Fresh

• 1/3 Cup Garlic, Powder

• 1 Tbsp 2 tsp Pepper, Black Ground

• 1 lb 7 Oz Cheese, Parmesan Grated

• 1 Tbsp 2 tsp Salt, Iodized

• 3 Tbsp 1 tsp Seasoning, Italian

• 3 lb 4 Oz Onion, Yellow

• 1 1/4 Qt Egg, Liquid

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Prepare marinara sauce per separate recipe

3. Preheat oven to 350F/177C degrees and line baking sheets with parchment paper.

4. In a large bowl mix together half of marinara sauce along with the remaining ingredients. Mix well.

5. Dump the meatloaf mixture onto the baking sheet and form into a loaf, approximately 8x4 inches.

6. Spread the remaining marinara sauce over the top of the meatloaf and place it on the middle rack of the oven to bake

7. Bake for approximately 45-50 minutes.

8. Let the meatloaf rest for 10 minutes before portioning.

9. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

10. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

11. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

12. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

13. Discard unused product.

    
    
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