French Onion Meatloaf

Updated at: Fri, 16 Feb 2024 15:14:50 GMT

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP: Inspect eggs. Discard if cracked or dirty.

Step 4

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink. Use different sanitized cutting boards between prepping meat & vegetables.

Step 5

1. In mixer bowl, whip eggs for 30 seconds using whip attachment.

Step 6

2. Slowly add milk; beating constantly at medium speed. Stop mixer and change to beater attachment.

Step 7

3. Add ground beef, tomato juice, salt, pepper, onions, and bread crumbs to eggs; mix 2 - 3 minutes at slow speed or until blended. Do not overmix.

Step 8

4. Remove from mixer and shape into equal loaves. Place in lightly greased pans. Bake 1-1/2 - 2 hrs or desired internal temperature is reached.

Step 9

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 10

CCP: Maintain holding 135°F or above.

Step 11

5. Let stand 10 - 15 minutes; then slice into 4 oz portions; 8 - 10 slices per loaf.

Step 12

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 13

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 14

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.

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