Meatloaf - ICAP

20 min

Prep Time

2 hr

Cook Time

2 hr 20 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

15

lb

Beef, ground, 85% lean

4

cup

Bread crumbs, plain

2

cup

Onion, white, fresh, chopped

16

each

Egg, raw, large

6

cup

Juice, tomato, 100%, low sodium

1

tbsp

Garlic powder

2

tsp

Black pepper, ground

4

cup

Ketchup, low sodium

2 2/3

cup

Water

4

tbsp

Vinegar

1/3

cup

Onion, dehydrated, minced

1 3/4

cup

Sugar, brown, packed

Nutrition Info

161.00 g / 5.75 oz per serving.

Recipe Label

Instructions

Day Prior to Service:
1. Mix raw ground beef, bread crumbs, onions, egg, tomato juice, garlic powder, & pepper together.
2. Divide meat mixture into 6 loaves & place in 2 6 inch steamtable pans.
3. Combine ketchup, water, vinegar, dehydrated onion, & brown sugar together into pot - heat on stove until just begins to boil.
4. Pour sauce over meatloaf.
5. Cover & refrigerate overnight.
Day of Service:
1. Preheat oven to 350°F.
2. Cook meatloaf, uncovered for 40 minutes - drain extra juices from pan, if needed.
3. Continue cooking for 30-40 minutes - check juices again & drain if needed.
4. Continue cooking for 30-40 minutes until internal temperature reaches 155°F.
5. Cut into yield servings.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 155 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.