RECIPE DETAILS
Item ID: FS069
Serving Description: 1 Slice (2oz.)
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS069
Serving Description: 1 Slice (2oz.)
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Cooked onions yield: 78%
Cooked celery yields: 74%
85% lean ground beef yields 75%
1. Small dice onions and celery.
2. Mince corn tortillas in Robot Coupe.
3. Make the meatloaf sauce by mixing the ingredients below together in a bowl:
a. Ketchup (First amount)
b. Worcestershire Sauce (First amount)
c. Honey
d. Hot Sauce
4. Preheat oven to 325 degrees F.
Preparation
1. Mix all ingredients (except the prepared sauce) in hobart mixer.
2. Put 20 lbs. onto a sheetpan and form into 2 - 10# loaves.
3. Cook in 325 degree oven for about 30 minutes or until internal temp of 165 degrees. Drain off liquid.
4. Increase oven temperature to 350 degrees F.
5. Slice each loaf with a knife into 64 2-ounce slices.
6. Shingle 32 pieces per hotel pan.
7. Top each hotel pan with 1/2 cup of sauce.
8. Bake at 350 degrees for about 25 minutes or until 165 degrees is reached.
Serving
Serving = 1 Slice (2oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2 | Calories: 171.3 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 18.43% | |
| Red Orange: 0 | Grains: 0 | Sodium: 652.47 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
