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Tomato Meat Loaf
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 035 02
TOMATO MEAT LOAF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
372 cal
16 g
34 g
18 g
154 mg
717 mg
51 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
30 lbs
BREADCRUMBS
3-3/4 lbs
1 gal
SALT
2-1/2 oz
1/4 cup 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
4 oz
1/2 cup 3-1/3 tbsp
4-1/2 oz
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
SOUP,CONDENSED,TOMATO
5-1/8 lbs
2 qts 1-1/4 cup
WORCESTERSHIRE SAUCE
1-5/8 oz
3 tbsp
1-1/3 lbs
2-1/2 cup
WATER
SOUP,CONDENSED,TOMATO
5-1/8 lbs
1-1/2 #3cyl
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, tomato soup, 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 Combine tomato soup and water. Bring to a boil. Let meat loaf stand 20 minutes before slicing. Cut 13 slices per loaf. Pour
tomato soup mixture evenly over baked meat loaf slices. CCP: Hold for service at 140 F. or higher.



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Tomato Meat Loaf

Yield: 100 Portion: 6 Ounces
Calories: 372 cal
Carbohydrates: 16 g
Protein: 34 g
Fat: 18 g
Cholesterol: 154 mg
Sodium: 717 mg
Calcium: 51 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 30 lbs
BREADCRUMBS 3-3/4 lbs 1 gal
SALT 2-1/2 oz 1/4 cup 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 4 oz 1/2 cup 3-1/3 tbsp 4-1/2 oz
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
EGGS,WHOLE,FROZEN 2-3/8 lbs 1 qts 1/2 cup
SOUP,CONDENSED,TOMATO 5-1/8 lbs 2 qts 1-1/4 cup
WORCESTERSHIRE SAUCE 1-5/8 oz 3 tbsp
WATER 1-1/3 lbs 2-1/2 cup
SOUP,CONDENSED,TOMATO 5-1/8 lbs 1-1/2 #3cyl

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, tomato soup, 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 Combine tomato soup and water. Bring to a boil. Let meat loaf stand 20 minutes before slicing. Cut 13 slices per loaf. Pour
tomato soup mixture evenly over baked meat loaf slices. 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/tomato_meat_loaf.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence