Turkey Meatloaf USDA Recipe for Schools
Turkey Meatloaf is a tasty combination of lean ground turkey, spinach, celery, and dried cranberries.NSLP/SBP CREDITING INFORMATION 1 meatloaf slice and 1 roll provide 2 oz equivalent meat/meat alternate, ¹⁄8 cup dark green vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
50 Servings
Calories: 207
Ingredients
50 Servings
Weight
- - - Water
- 10 oz Brown rice, long grain, regular, dry, parboiled
- - - Canola oil
- 8 oz *Fresh onions, diced
- 8 oz *Fresh celery, diced
- 5 oz Garlic, minced
- 8 lb 4 oz Raw ground turkey (no more than 15% fat)
- 14 oz Frozen whole eggs, thawed
- 12 oz Dried cranberries, chopped
- 1 lb *Fresh spinach, chopped
- - - Worcestershire sauce
- - - Salt
- - - Ground black pepper
- 8 oz Canned no-salt-added tomato paste
- 3 lb 2 oz Mini whole-grain rolls (1 oz each)
Measure
- 1 qt Water
- 1½ cups 2 Tbsp Brown rice, long grain, regular, dry, parboiled
- ¼ cup Canola oil
- 1½ cups 1 Tbsp *Fresh onions, diced
- 1½ cups 1 Tbsp *Fresh celery, diced
- ¼ cup 2 Tbsp 2 tsp Garlic, minced
- 1 gal ½ cup Raw ground turkey (no more than 15% fat)
- 1½ cups 1 Tbsp 1¼ tsp Frozen whole eggs, thawed
- 2¼ cups 2 Tbsp Dried cranberries, chopped
- 1 qt 2½ cups *Fresh spinach, chopped
- ¼ cup Worcestershire sauce
- 1 Tbsp 2 tsp Salt
- 1 Tbsp Ground black pepper
- ⅔ cup 3 Tbsp ½ tsp Canned no-salt-added tomato paste
- 50 each Mini whole-grain rolls (1 oz each)
100 Servings
Weight
- - - Water
- 1 lb 4oz Brown rice, long grain, regular, dry, parboiled
- - - Canola oil
- 1 lb *Fresh onions, diced
- 1 lb *Fresh celery, diced
- 10 oz Garlic, minced
- 16 lb 8 oz Raw ground turkey (no more than 15% fat)
- 1 lb 12 oz Frozen whole eggs, thawed
- 1 lb 8 oz Dried cranberries, chopped
- 2 lb *Fresh spinach, chopped
- - - Worcestershire sauce
- - - Salt
- - - Ground black pepper
- 1 lb Canned no-salt-added tomato paste
- 6 lb 4 oz Mini whole-grain rolls (1 oz each)
Measure
- 2 qt Water
- 3¼ cups Brown rice, long grain, regular, dry, parboiled
- ½ cup Canola oil
- 3 cup 2 Tbsp *Fresh onions, diced
- 3 cup 2 Tbsp *Fresh celery, diced
- ¾ cup 1 Tbsp 1 tsp Garlic, minced
- 2 gal 1 cup Raw ground turkey (no more than 15% fat)
- 3 cups 2 Tbsp 2½ tsp Frozen whole eggs, thawed
- 1 qt ¾ cup Dried cranberries, chopped
- 3 qt 1 cup *Fresh spinach, chopped
- ½ cup Worcestershire sauce
- 3 Tbsp 1 tsp Salt
- 2 Tbsp Ground black pepper
- 1⅔ cups 2½ tsp Canned no-salt-added tomato paste (approx. ¹⁄8 No. 10 can)
- 100 each Mini whole-grain rolls (1 oz each)
-
50 Servings
Weight
- - - Water
- 10 oz Brown rice, long grain, regular, dry, parboiled
- - - Canola oil
- 8 oz *Fresh onions, diced
- 8 oz *Fresh celery, diced
- 5 oz Garlic, minced
- 8 lb 4 oz Raw ground turkey (no more than 15% fat)
- 14 oz Frozen whole eggs, thawed
- 12 oz Dried cranberries, chopped
- 1 lb *Fresh spinach, chopped
- - - Worcestershire sauce
- - - Salt
- - - Ground black pepper
- 8 oz Canned no-salt-added tomato paste
- 3 lb 2 oz Mini whole-grain rolls (1 oz each)
Measure
- 1 qt Water
- 1½ cups 2 Tbsp Brown rice, long grain, regular, dry, parboiled
- ¼ cup Canola oil
- 1½ cups 1 Tbsp *Fresh onions, diced
- 1½ cups 1 Tbsp *Fresh celery, diced
- ¼ cup 2 Tbsp 2 tsp Garlic, minced
- 1 gal ½ cup Raw ground turkey (no more than 15% fat)
- 1½ cups 1 Tbsp 1¼ tsp Frozen whole eggs, thawed
- 2¼ cups 2 Tbsp Dried cranberries, chopped
- 1 qt 2½ cups *Fresh spinach, chopped
- ¼ cup Worcestershire sauce
- 1 Tbsp 2 tsp Salt
- 1 Tbsp Ground black pepper
- ⅔ cup 3 Tbsp ½ tsp Canned no-salt-added tomato paste
- 50 each Mini whole-grain rolls (1 oz each)
100 Servings
Weight
- - - Water
- 1 lb 4oz Brown rice, long grain, regular, dry, parboiled
- - - Canola oil
- 1 lb *Fresh onions, diced
- 1 lb *Fresh celery, diced
- 10 oz Garlic, minced
- 16 lb 8 oz Raw ground turkey (no more than 15% fat)
- 1 lb 12 oz Frozen whole eggs, thawed
- 1 lb 8 oz Dried cranberries, chopped
- 2 lb *Fresh spinach, chopped
- - - Worcestershire sauce
- - - Salt
- - - Ground black pepper
- 1 lb Canned no-salt-added tomato paste
- 6 lb 4 oz Mini whole-grain rolls (1 oz each)
Measure
- 2 qt Water
- 3¼ cups Brown rice, long grain, regular, dry, parboiled
- ½ cup Canola oil
- 3 cup 2 Tbsp *Fresh onions, diced
- 3 cup 2 Tbsp *Fresh celery, diced
- ¾ cup 1 Tbsp 1 tsp Garlic, minced
- 2 gal 1 cup Raw ground turkey (no more than 15% fat)
- 3 cups 2 Tbsp 2½ tsp Frozen whole eggs, thawed
- 1 qt ¾ cup Dried cranberries, chopped
- 3 qt 1 cup *Fresh spinach, chopped
- ½ cup Worcestershire sauce
- 3 Tbsp 1 tsp Salt
- 2 Tbsp Ground black pepper
- 1⅔ cups 2½ tsp Canned no-salt-added tomato paste (approx. ¹⁄8 No. 10 can)
- 100 each Mini whole-grain rolls (1 oz each)
Instructions
- Boil water.
- Place ³⁄4 cup 1 Tbsp brown rice (5 oz) in a half steam table pan (12" x 10" x 2¹⁄2").For 50 servings, use 1 pan.For 100 servings, use 2 pans.
- Pour boiling water (2 cups per steam table pan) over brown rice. Stir. Cover pans tightly.For 50 servings, use 1 quart.For 100 servings, use 2 quarts.
- Bake:Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes. Steamer: 5 lb pressure for 25 minutes.
- Critical Control Point: Heat to 135 °F or higher.
- Remove rice from oven. Refrigerate and set aside for step 13.
- Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Heat oil in a large stock pot.
- Add onions, celery, and garlic. Sauté uncovered for 5–7 minutes or until soft.
- Critical Control Point: Heat to 135 °F or higher.
- Refrigerate and set aside for step 13.
- Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, pepper, tomato paste, brown rice, and onion mixture in a large bowl. Stir well.
- Press 3 qt 2 cups (about 7 lb) turkey mixture in a loaf pan (20³⁄4" x 6 7⁄16").For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Bake until golden brown:Conventional oven: 350 °F for 40–45 minutes. Convection oven: 325 °F for 30–35 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Serve with roll.
- Portion: Cut each loaf into 25 slices, ³⁄4" thick. Serve 1 meatloaf slice and 1 roll.
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Nutrition
Serving: 1meatloaf slice and 1 roll | Calories: 207 | Total Carbohydrate: 24g | Protein: 18g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 449mg | Potassium: 99mg | Dietary Fiber: 3g | Total Sugars: 5g | Vitamin D: 7IU | Calcium: 35mg | Iron: 2mg