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Meat Loaf
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 035 00
MEAT LOAF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
343 cal
11 g
33 g
18 g
154 mg
648 mg
48 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
1/4 oz
1 tbsp
GARLIC POWDER
1/3 oz
1 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
2-7/8 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
JUICE,TOMATO,CANNED
3-1/8 lbs
1 qts 1-3/4 cup
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, and tomato juice. 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.
Using a convection oven, bake 1 hour 15 minutes at 300 F. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
5
Skim off excess fat and liquid during cooking.
6 Let stand 20 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.



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Meat Loaf

Yield: 100 Portion: 6 Ounces
Calories: 343 cal
Carbohydrates: 11 g
Protein: 33 g
Fat: 18 g
Cholesterol: 154 mg
Sodium: 648 mg
Calcium: 48 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 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 1 lbs 2-7/8 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
JUICE,TOMATO,CANNED 3-1/8 lbs 1 qts 1-3/4 cup

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, and tomato juice. 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.
Using a convection oven, bake 1 hour 15 minutes at 300 F. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
5
Skim off excess fat and liquid during cooking.
6 Let stand 20 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.

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/meat_loaf.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence