CAJUN MEAT LOAF

Ingredients

BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
LEAN 30 lbs
BREADCRUMBS 3-3/4 lbs 1 gal
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 2/3 oz 2-1/3 tbsp
PEPPER,RED,GROUND 3/8 oz 2 tbsp
OREGANO,CRUSHED 1/3 oz 2 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/3 oz 2 tbsp
THYME,GROUND 1/3 oz 2 tbsp
ONION POWDER 1/2 oz 2 tbsp
MILK,NONFAT,DRY 2-3/8 oz 1 cup
WATER 2-7/8 lbs 1 qts 1-1/2 cup
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
EGGS,WHOLE,FROZEN 2-3/8 lbs 1 qts 1/2 cup
CATSUP 3-1/8 lbs 1 qts 2 cup
WORCESTERSHIRE SAUCE 8-1/2 oz 1 cup
CREOLE SAUCE 2 gal 1/2 qts

Method

1 Combine beef with bread crumbs, salt, pepper, garlic powder, red pepper, oregano, basil, thyme, and onion powder; mix until well
blended.
2 Reconstitute milk.
3 Add milk, celery, onions, sweet peppers, eggs, catsup, and Worcestershire sauce. Mix lightly but thoroughly. DO NOT
OVERMIX.
4 Place 11 pounds 6 ounces meat mixture into each steam table pan and divide into 2 loaves per pan.
5 Using a convection oven, bake 1 hour 15 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 155 F.
or higher for 15 seconds. Skim off excess fat and liquid during cooking period.
6 Let stand 20 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.
7 Serve with Cajun Creole Sauce, Recipe No. O 005 02.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
403 cal 23 g 35 g 19 g 154 mg 989 mg 85 mg

Portion

6 Ounces

Yield

100


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