Savory Meatloaf

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

Applesauce makes this twist on a classic meatloaf irresistible. It’s flavored with Italian seasonings and topped with a mustard-catsup glaze, transforming this old-fashioned dish into a meal everyone will love.

Ingredients

Loaf
6 lb. ground beef, pork, veal, turkey and/or chicken
1 qt. Italian-seasoned bread crumbs
2 cups MUSSELMAN’S® Unsweetened Apple Sauce
1 cup minced sweet onion
8 large eggs, lightly beaten
3 Tbsp. Worcestershire sauce
2 tsp. Kosher salt
1 1/2 tsp. ground black pepper

Glaze
3/4 cup brown sugar
1/4 cup dry mustard
1 1/2 cups catsup
1/4 cup MUSSELMAN’S® Unsweetened Apple Sauce
2 Tbsp. Worcestershire Sauce

Steps

1. For Meatloaf, in a large bowl combine meat, crumbs, applesauce and onion and mix. Stir in eggs, Worcestershire, salt and pepper, to taste. Place in bottom of full-size 3-in deep hotel pan (12x20-inch) and spread into an even layer. Cover and refrigerate until ready to bake. (Mixture may be made up to 1 day in advance of baking or freezing.

2. For glaze, in medium bowl mix sugar and mustard until blended. Stir in catsup, applesauce and Worcestershire and mix well. Spread this glaze evenly over top of meatloaf before baking.

3. Bake glazed meatloaf in 350°F. conventional or 300°F. convection oven for 40-50 minutes or until cooked through to an internal temperature of 165°F. according to HACCP guidelines. Remove from heat and let stand 5 minutes before cutting pan into 24 equal pieces to serve. Or keep warm until ready to serve.

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources