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Cajun Meatloaf (Precooked)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 837 01
CAJUN MEATLOAF (PRECOOKED)
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
357 cal
20 g
32 g
17 g
95 mg
1826 mg
52 mg
Ingredient
Weight
Measure
Issue
BEEF BROTH
2 gal
JUICE,VEGETABLE,CANNED
4-1/4 lbs
2 qts
THYME,GROUND
1/8 oz
1 tbsp
1-1/3 oz
1/4 cup 1/3 tbsp
SEASONING,CAJUN
WORCESTERSHIRE SAUCE
8-1/2 oz
1 cup
4 oz
1/2 cup
HOT SAUCE
CORNSTARCH
13-1/2 oz
3 cup
WATER
1-5/8 lbs
3 cup
40 lbs
MEATLOAF,PRECOOKED
Method
1 Prepare broth according to manufacturer's instructions on label. Combine beef broth, vegetable juice or tomato juice, thyme, cajun
seasoning, worcestershire sauce, and hot sauce in a saucepot. Bring to a boil.
2 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch becomes clear.
3 Slice cold meat loaf into 6 ounce slices. Arrange slices in steam table pans in shingle fashion.
4 Ladle 1-1/2 quarts sauce over meat loaf in each pan. Cover.
5 Bake in convection oven at 350 F. with fan on for 15 minutes. CCP: Internal temperature must reach 140 F. or higher for 15
seconds.
6 CCP: Hold at 140 F. or higher for service.



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Cajun Meatloaf (Precooked)

Yield: 100 Portion: 6 Ounces
Calories: 357 cal
Carbohydrates: 20 g
Protein: 32 g
Fat: 17 g
Cholesterol: 95 mg
Sodium: 1826 mg
Calcium: 52 mg

Ingredient Weight Measure Issue
BEEF BROTH 2 gal
JUICE,VEGETABLE,CANNED 4-1/4 lbs 2 qts
THYME,GROUND 1/8 oz 1 tbsp
SEASONING,CAJUN 1-1/3 oz 1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE 8-1/2 oz 1 cup
HOT SAUCE 4 oz 1/2 cup
CORNSTARCH 13-1/2 oz 3 cup
WATER 1-5/8 lbs 3 cup
MEATLOAF,PRECOOKED 40 lbs

Method:
1 Prepare broth according to manufacturer's instructions on label. Combine beef broth, vegetable juice or tomato juice, thyme, cajun
seasoning, worcestershire sauce, and hot sauce in a saucepot. Bring to a boil.
2 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch becomes clear.
3 Slice cold meat loaf into 6 ounce slices. Arrange slices in steam table pans in shingle fashion.
4 Ladle 1-1/2 quarts sauce over meat loaf in each pan. Cover.
5 Bake in convection oven at 350 F. with fan on for 15 minutes. CCP: Internal temperature must reach 140 F. or higher for 15
seconds.
6 CCP: Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/cajun_meatloaf_precooked.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence