TOMATO MEAT LOAF

Ingredients

BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
LEAN 30 lbs
BREADCRUMBS 3-3/4 lbs 1 gal
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 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 4 oz 1/2 cup 3-1/3 tbsp 4-1/2 oz
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
EGGS,WHOLE,FROZEN 2-3/8 lbs 1 qts 1/2 cup
SOUP,CONDENSED,TOMATO 5-1/8 lbs 2 qts 1-1/4 cup
WORCESTERSHIRE SAUCE 1-5/8 oz 3 tbsp
WATER 1-1/3 lbs 2-1/2 cup
SOUP,CONDENSED,TOMATO 5-1/8 lbs 1-1/2 #3cyl

Method

1 Combine beef with bread crumbs, salt, pepper and garlic; mix until well blended.
2 Reconstitute milk.
3 Add milk, celery, onions, sweet peppers, eggs, tomato soup, 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 Combine tomato soup and water. Bring to a boil. Let meat loaf stand 20 minutes before slicing. Cut 13 slices per loaf. Pour
tomato soup mixture evenly over baked meat loaf slices. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
372 cal 16 g 34 g 18 g 154 mg 717 mg 51 mg

Portion

6 Ounces

Yield

100


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