Three Takes On: Meatloaf

Three Takes On offers several different versions of the same classic dish. This month: Meatloaf.

Published in FSD Update

Bacon-wrapped meatloaf

Oregon State University (Corvallis)

This popular item at Oregon State University (OSU), served in the university’s Southern barbecue concept called Cooper’s Creek BBQ, combines beef and pork in a different way—by wrapping bacon around the meatloaf before baking. “I thought about all the ingredients that usually go into meatloaf and picked it apart and added some twists,” says Jay Perry, OSU’s executive chef. “I purée the mirepoix instead of dicing it. Instead of salt, I use soy sauce as my sodium. I use a finer grind on the meat and I love using panko as my breadcrumb. I serve it with cheddar mashed potatoes and grilled asparagus.”

See full recipe

Tex-mex chili loaf

The Valley Hospital (Ridgewood, N.J.)

“This is a twist on one of the most popular meals that we sell in our retail locations, Build Your Own Taco Salad,” explains John Graziano, executive chef at the hospital. “Our customers love comfort food and they love Tex-Mex. So we put the two together.”

See full recipe

Osumc’s turkey/beef meatloaf

Ohio State University Medical Center (Columbus)

Culinary Director Drew Patterson says this is a modified recipe for an Italian meatball that he made when he worked at a country club. “We use a 90/10 ground beef/turkey blend,” he explains. “It is 60% ground beef and 40% dark meat, skin-off turkey. We use this to control the fat content and selected the dark meat turkey to add that moisture and flavor back into the mix. The meatloaf has always been one of our most popular items.”

See full recipe 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources