Gluten-free Mini Turkey Meatloaves

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
84 portions

Mary Cooley, dining services director at this continuing care retirement community, says this recipe was created to satisfy the small but growing number of residents who for one reason or another wanted to avoid gluten in their diets. The recipe switches out bread crumbs and uses a ground rice cereal as the binder, notes Cooley, adding that the idea came from one of the residents.

Ingredients

2 lb. + 1 oz. Rice Chex Bulkpak Cereal
5 1/2 cups ketchup
4 cups pasteurized liquid eggs
1/4 cup Worcestershire sauce
1/4 cup fresh chopped parsley
2 tbsp. ground black pepper
1/4 cup granulated garlic
2 tbsp. kosher salt
24 lb. 93% lean ground turkey

Steps

  1. Place cereal in 20-quart bowl of mixer fitted with paddle attachment and mix on low speed for 2 minutes or until crushed.
  2. Add ketchup, eggs, Worchestershire sauce, parsley, pepper, garlic and salt. Mix on low speed for 2 minutes.
  3. Add turkey and mix on low speed for 5 minutes.
  4. Place 6-ounce portions in a three-by-four pattern on parchment-lined and greased full sheet pans. Bake in standard oven at 375°F or 300°F in convection oven, until thermometer inserted in center of meatloaves reads 165°F.
Source: Pennswood Village, Newtown, Pa.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources