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

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources