Meatloaf w/ Ketchup Glaze

Name: Meatloaf w/ Ketchup Glaze
Cuisine: American
Ingredients: 0.25 cup Sauce, Worcestershire; 7 lb Beef, Ground; 1 each Onion, Yellow Fresh; 1 cup Bread Crumbs, Plain; 4 each Eggs, Large, Fresh Shell; 0.25 cup Garlic, Minced; 2 Tbsp Seasoning, Italian; 6 oz Paste, Tomato; 1 Tbsp Salt, Iodized; 0.25 Tbsp Pepper, Black Ground; 0.75 cup Ketchup

13 steps

Classic house-made meatloaf.

Updated at: Fri, 27 Sep 2024 13:46:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories289.5 kcal (14%)

Total Fat20.7 g (30%)

Carbs6.3 g (2%)

Sugars2.7 g (3%)

Protein18.7 g (37%)

Sodium403.1 mg (20%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

¼ cupSauce Worcestershire

7 lbBeef Ground

1Onion Yellow

Fresh

1 cupbread crumbs

¼ cupGarlic

2 TbspSeasoning Italian

6 ozPaste Tomato

1 TbspSalt Iodized

0.25 TbspPepper Black Ground

¾ cupKetchup

Instructions

Step 1

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

Step 2

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

Step 3

CCP--Check condition of all cans prior to opening. Do not use if product is questionable.

Step 4

CCP--Thoroughly wash, rinse, drain & trim vegetables.

Step 5

1. In a large bowl, combine all ingredients except ketchup. Mix together until well incorporated.

Step 6

2. Transfer the mixture to greased loaf pans. Bake 30 minutes.

Step 7

3. Spread ketchup on top of the meatloaves. Return to the oven and bake 20-35 more minutes or until final internal temperature is reached.

Step 8

CCP--Final internal temperature >155*F held for 15 seconds.

Step 9

CCP: Maintain 135*F or above.

Step 10

4. Allow meatloaves to rest 10 minutes before slicing.

Step 11

Serve 2 oz slice per portion.

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

Step 13

CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.