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

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources