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Cajun Meatloaf (Precooked)
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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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| 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence