Ingredients
| Beef, ground, 85% lean meat/15% fat, raw | 17 pounds |
| Egg, Liquid whole pasteurized | 12 ounces |
| Bread crumbs(2 pounds, 8 ounces) | 2.5 pounds |
| Ketchup, tomato, bulk can | 3 quarts |
| Sauce, Worcestershire | ½ cup |
| Onions, raw(1 pound, 8 ounces), chopped | 1.5 pounds |
| Garlic powder | 2 tablespoons |
| Salt, table | 1 teaspoon |
| Pepper, black | 2 tablespoons |
Instructions
- Preheat oven to 350° F.
- In a mixer or mixing bowl, combine all ingredients (reserve 2 cups of ketchup per pan of meatloaf prepared to use in step 6) and mix thoroughly.
- Spray 2″ hotel pans with pan coating spray.
- Divide mixture evenly between pans (1 pan = 32 servings; 2 pans = 64 servings; 3 pans = 96 servings,etc.). Press meat mixture evenly in pans. Add 2 cups of ketchup per pan, spread evenly over meatloaf.
- Bake uncovered for approximately 40 minutes. Product must reach an internal temperature of 160° F for 15 seconds.
- Drain liquid from pans. Cover and place in warmer maintaining an internal temperature of 140-150° F. Product must rest in warming cabinet for 15-20 before serving
- Cut each pan into 32 (8 x 4) equal pieces before serving. Garnish with parsley.