North Dakota Adult Nutrition

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Tangy Meatloaf

Brooke Wojdynski

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

Nutritional Content

Allergens: AllergenMilk; Tomato; Beef; Onion; AllergenWheat; AllergenEggs

Calories: 320 Kcal

Carbohydrates: 12 g

Protein: 21 g

Total Fat: 21 g

Calcium: 75 mg

Sodium: 480 mg

Ingredients

10 Servings

  • 1 Oz Tomato Paste Cnd

  • 1 1/4 C Breadcrumbs, Italian

  • 0.5 Oz Soup Mix, French Onion

  • 1 TBSP 2 tsp Onion, Yellow, Chopped Fine

  • 3 Lb Beef, Ground 80-85/20-15 Raw

  • 1/3 C Egg, Liquid

  • 1/3 C Milk 2%, Bulk

25 Servings

  • 3 Oz Tomato Paste Cnd

  • 3 C Breadcrumbs, Italian

  • 1 Oz Soup Mix, French Onion

  • 1/4 C Onion, Yellow, Chopped Fine

  • 7 Lb 8 Oz Beef, Ground 80-85/20-15 Raw

  • 1 C Egg, Liquid

  • 1 C Milk 2%, Bulk

50 Servings

  • 6 Oz Tomato Paste Cnd

  • 1 1/2 Qt Breadcrumbs, Italian

  • 2 Oz Soup Mix, French Onion

  • 1/2 C Onion, Yellow, Chopped Fine

  • 15 Lb Beef, Ground 80-85/20-15 Raw

  • 2 C Egg, Liquid

  • 2 C Milk 2%, Bulk

100 Servings

  • 12 Oz Tomato Paste Cnd

  • 3 Qt Breadcrumbs, Italian

  • 4 Oz Soup Mix, French Onion

  • 1 C Onion, Yellow, Chopped Fine

  • 30 Lb Beef, Ground 80-85/20-15 Raw

  • 1 Qt Egg, Liquid

  • 1 Qt Milk 2%, Bul

Instructions

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

  2. Combine all ingredients in step #2 in bowl and gently mix. Do not over mix.

  3. Press mixture into loaf pans or form loaves on 18 x 26" baking sheet 22" long and 4" wide. Bake at 325F for 1 1/2 hrs ; For glaze; cook onions in oil until transparent. Add remaining ingredients, mix well and heat until 170F. Serve 2oz over cooked meatloaf.

  4. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

  5. Drain fat. Let stand minutes before slicing. Portion into 3 oz slices. Top with 2 oz tangy sauce.

  6. 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.

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

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



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