Osumc’s turkey/beef meatloaf

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
37 7 1/2-pound loaves

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.”

Ingredients

30 lb. diced onions
1 cup basil
3 1/2 cups oregano
5 1/2 containers liquid eggs
3 cups garlic powder
3 cups salt
1 1/2 cups black pepper
9 1/4 cups Parmesan cheese
37 lb. breadcrumbs
50 lb. ground turkey/beef blend
meatloaf sauce
8 cups ketchup
1 cup yellow mustard
2 cups brown sugar
2 tsp. nutmeg
1 tsp. white pepper

Steps

  1. Sauté onion in just enough olive oil to grease pan, until onions become translucent. Then add basil and oregano and sauté for 1 minute. Remove from heat and cool down.
  2. Mix eggs, garlic powder, salt, pepper and Parmesan cheese together. Add cooled onions.
  3. Add breadcrumbs to egg mix and let soak for 20 minutes.
  4. Add meat and mix well. Mix by hand if possible. Try not to use high speed if using mixer or you will overwork product.
  5. Shape into loaves and place in pans. Cover pans with foil and bake at 300°F in convection oven for 1 hour, or until internal temperature reaches minimum of 165°F.
  6. While meatloaf is cooking, mix ingredients for Meatloaf Sauce together and set aside. When meatloaf is finished cooking, brush immediately with sauce and return to oven for 5 more minutes. Cut and serve immediately or cool down, date and label for storage. 

Recipe by Ohio State University Medical Center (Columbus)

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources