Source: U.S. Department of Defence
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Cajun Meat Loaf
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 035 03
CAJUN MEAT LOAF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
403 cal
23 g
35 g
19 g
154 mg
989 mg
85 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% 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
1/3 oz
2 tbsp
THYME,GROUND
ONION POWDER
1/2 oz
2 tbsp
2-3/8 oz
1 cup
MILK,NONFAT,DRY
WATER
2-7/8 lbs
1 qts 1-1/2 cup
CELERY,FRESH,CHOPPED
1 lbs
3-3/4 cup
1-3/8 lbs
1 lbs
3 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1 lbs
3 cup
1-1/4 lbs
2-3/8 lbs
1 qts 1/2 cup
EGGS,WHOLE,FROZEN
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.
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https://theodora.com/recipies/meat_fish_and_poultry/cajun_meat_loaf.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 6 Ounces |
| Calories: | 403 cal |
| Carbohydrates: | 23 g |
| Protein: | 35 g |
| Fat: | 19 g |
| Cholesterol: | 154 mg |
| Sodium: | 989 mg |
| Calcium: | 85 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence