Volcanic Meatloaf USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Volcanic Meatloaf contains red lentils, mozzarella cheese, tomato sauce and spices folded into lean ground beef, formed into individual loaves and baked. May serve with ketchup and mustard.
CACFP CREDITING INFORMATION
1 meatloaf provides:
Legume as Meat Alternate: 2.5 oz equivalent meat/meat alternate.
OR
Legume as Vegetable: 1.75 oz equivalent meat/meat alternate and ¹⁄4 cup vegetable.
4 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Volcanic-Meatloaf_25-50_centers.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • - - Water
    • 10½ oz *Lentils, red, dry
    • 3 lb 2 oz Raw ground beef (no more than 15% fat)
    • - - Nonfat milk
    • 5½ oz Egg whites
    • 4 oz Oats, rolled, quick, dry
    • 3½ oz Canned no-salt-added tomato paste
    • 6½ oz Yellow mustard
    • - - Dried parsley
    • - - Granulated garlic
    • - - Dehydrated onion flakes
    • - - Celery seed
    • - - Ground black pepper
    • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    Measure

    • 3 cups Water
    • 1⅔ cups *Lentils, red, dry
    • 1 qt 2 cups Raw ground beef (no more than 15% fat)
    • 1¾ cups Nonfat milk
    • ⅔ cup Egg whites
    • 1⅛ cups Oats, rolled, quick, dry
    • ⅓ cup Canned no-salt-added tomato paste
    • ¾ cup Yellow mustard
    • 3 Tbsp Dried parsley
    • 1 Tbsp 1 tsp Granulated garlic
    • 1 Tbsp 1 tsp Dehydrated onion flakes
    • 1½ Tbsp Celery seed
    • 2¼ tsp Ground black pepper
    • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    50 Servings

      Weight

      • - - Water
      • 1 lb 5 oz *Lentils, red, dry
      • 6 lb 4 oz Raw ground beef (no more than 15% fat)
      • - - Nonfat milk
      • 11 oz Egg whites
      • 8 oz Oats, rolled, quick, dry
      • 7 oz Canned no-salt-added tomato paste
      • 13 oz Yellow mustard
      • - - Dried parsley
      • - - Granulated parsley
      • - - Dehydrated onion flakes
      • - - Celery seed
      • - - Ground black pepper
      • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Measure

      • 1 qt 2 cups Water
      • 3¼ cups *Lentils, red, dry
      • 3 qt Raw ground beef (no more than 15% fat)
      • 3½ cups Nonfat milk
      • 1⅓ cups Egg whites
      • 2¼ cups Oats, rolled, quick, dry
      • ⅔ cup Canned no-salt-added tomato paste
      • 1½ cups Yellow mustard
      • ¼ cup Dried parsley
      • 2 Tbsp 2 tsp Granulated garlic
      • 2 Tbsp 2 tsp Dehydrated onion flakes
      • 3 Tbsp Celery seed
      • 1½ Tbsp Ground black pepper
      • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 10½ oz *Lentils, red, dry
        • 3 lb 2 oz Raw ground beef (no more than 15% fat)
        • - - Nonfat milk
        • 5½ oz Egg whites
        • 4 oz Oats, rolled, quick, dry
        • 3½ oz Canned no-salt-added tomato paste
        • 6½ oz Yellow mustard
        • - - Dried parsley
        • - - Granulated garlic
        • - - Dehydrated onion flakes
        • - - Celery seed
        • - - Ground black pepper
        • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        Measure

        • 3 cups Water
        • 1⅔ cups *Lentils, red, dry
        • 1 qt 2 cups Raw ground beef (no more than 15% fat)
        • 1¾ cups Nonfat milk
        • ⅔ cup Egg whites
        • 1⅛ cups Oats, rolled, quick, dry
        • ⅓ cup Canned no-salt-added tomato paste
        • ¾ cup Yellow mustard
        • 3 Tbsp Dried parsley
        • 1 Tbsp 1 tsp Granulated garlic
        • 1 Tbsp 1 tsp Dehydrated onion flakes
        • 1½ Tbsp Celery seed
        • 2¼ tsp Ground black pepper
        • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        50 Servings

          Weight

          • - - Water
          • 1 lb 5 oz *Lentils, red, dry
          • 6 lb 4 oz Raw ground beef (no more than 15% fat)
          • - - Nonfat milk
          • 11 oz Egg whites
          • 8 oz Oats, rolled, quick, dry
          • 7 oz Canned no-salt-added tomato paste
          • 13 oz Yellow mustard
          • - - Dried parsley
          • - - Granulated parsley
          • - - Dehydrated onion flakes
          • - - Celery seed
          • - - Ground black pepper
          • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Measure

          • 1 qt 2 cups Water
          • 3¼ cups *Lentils, red, dry
          • 3 qt Raw ground beef (no more than 15% fat)
          • 3½ cups Nonfat milk
          • 1⅓ cups Egg whites
          • 2¼ cups Oats, rolled, quick, dry
          • ⅔ cup Canned no-salt-added tomato paste
          • 1½ cups Yellow mustard
          • ¼ cup Dried parsley
          • 2 Tbsp 2 tsp Granulated garlic
          • 2 Tbsp 2 tsp Dehydrated onion flakes
          • 3 Tbsp Celery seed
          • 1½ Tbsp Ground black pepper
          • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 10½ oz *Lentils, red, dry
            • 3 lb 2 oz Raw ground beef (no more than 15% fat)
            • - - Nonfat milk
            • 5½ oz Egg whites
            • 4 oz Oats, rolled, quick, dry
            • 3½ oz Canned no-salt-added tomato paste
            • 6½ oz Yellow mustard
            • - - Dried parsley
            • - - Granulated garlic
            • - - Dehydrated onion flakes
            • - - Celery seed
            • - - Ground black pepper
            • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            Measure

            • 3 cups Water
            • 1⅔ cups *Lentils, red, dry
            • 1 qt 2 cups Raw ground beef (no more than 15% fat)
            • 1¾ cups Nonfat milk
            • ⅔ cup Egg whites
            • 1⅛ cups Oats, rolled, quick, dry
            • ⅓ cup Canned no-salt-added tomato paste
            • ¾ cup Yellow mustard
            • 3 Tbsp Dried parsley
            • 1 Tbsp 1 tsp Granulated garlic
            • 1 Tbsp 1 tsp Dehydrated onion flakes
            • 1½ Tbsp Celery seed
            • 2¼ tsp Ground black pepper
            • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            50 Servings

              Weight

              • - - Water
              • 1 lb 5 oz *Lentils, red, dry
              • 6 lb 4 oz Raw ground beef (no more than 15% fat)
              • - - Nonfat milk
              • 11 oz Egg whites
              • 8 oz Oats, rolled, quick, dry
              • 7 oz Canned no-salt-added tomato paste
              • 13 oz Yellow mustard
              • - - Dried parsley
              • - - Granulated parsley
              • - - Dehydrated onion flakes
              • - - Celery seed
              • - - Ground black pepper
              • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Measure

              • 1 qt 2 cups Water
              • 3¼ cups *Lentils, red, dry
              • 3 qt Raw ground beef (no more than 15% fat)
              • 3½ cups Nonfat milk
              • 1⅓ cups Egg whites
              • 2¼ cups Oats, rolled, quick, dry
              • ⅔ cup Canned no-salt-added tomato paste
              • 1½ cups Yellow mustard
              • ¼ cup Dried parsley
              • 2 Tbsp 2 tsp Granulated garlic
              • 2 Tbsp 2 tsp Dehydrated onion flakes
              • 3 Tbsp Celery seed
              • 1½ Tbsp Ground black pepper
              • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 10½ oz *Lentils, red, dry
                • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                • - - Nonfat milk
                • 5½ oz Egg whites
                • 4 oz Oats, rolled, quick, dry
                • 3½ oz Canned no-salt-added tomato paste
                • 6½ oz Yellow mustard
                • - - Dried parsley
                • - - Granulated garlic
                • - - Dehydrated onion flakes
                • - - Celery seed
                • - - Ground black pepper
                • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                Measure

                • 3 cups Water
                • 1⅔ cups *Lentils, red, dry
                • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                • 1¾ cups Nonfat milk
                • ⅔ cup Egg whites
                • 1⅛ cups Oats, rolled, quick, dry
                • ⅓ cup Canned no-salt-added tomato paste
                • ¾ cup Yellow mustard
                • 3 Tbsp Dried parsley
                • 1 Tbsp 1 tsp Granulated garlic
                • 1 Tbsp 1 tsp Dehydrated onion flakes
                • 1½ Tbsp Celery seed
                • 2¼ tsp Ground black pepper
                • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                50 Servings

                  Weight

                  • - - Water
                  • 1 lb 5 oz *Lentils, red, dry
                  • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                  • - - Nonfat milk
                  • 11 oz Egg whites
                  • 8 oz Oats, rolled, quick, dry
                  • 7 oz Canned no-salt-added tomato paste
                  • 13 oz Yellow mustard
                  • - - Dried parsley
                  • - - Granulated parsley
                  • - - Dehydrated onion flakes
                  • - - Celery seed
                  • - - Ground black pepper
                  • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                  Measure

                  • 1 qt 2 cups Water
                  • 3¼ cups *Lentils, red, dry
                  • 3 qt Raw ground beef (no more than 15% fat)
                  • 3½ cups Nonfat milk
                  • 1⅓ cups Egg whites
                  • 2¼ cups Oats, rolled, quick, dry
                  • ⅔ cup Canned no-salt-added tomato paste
                  • 1½ cups Yellow mustard
                  • ¼ cup Dried parsley
                  • 2 Tbsp 2 tsp Granulated garlic
                  • 2 Tbsp 2 tsp Dehydrated onion flakes
                  • 3 Tbsp Celery seed
                  • 1½ Tbsp Ground black pepper
                  • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 10½ oz *Lentils, red, dry
                    • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                    • - - Nonfat milk
                    • 5½ oz Egg whites
                    • 4 oz Oats, rolled, quick, dry
                    • 3½ oz Canned no-salt-added tomato paste
                    • 6½ oz Yellow mustard
                    • - - Dried parsley
                    • - - Granulated garlic
                    • - - Dehydrated onion flakes
                    • - - Celery seed
                    • - - Ground black pepper
                    • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    Measure

                    • 3 cups Water
                    • 1⅔ cups *Lentils, red, dry
                    • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                    • 1¾ cups Nonfat milk
                    • ⅔ cup Egg whites
                    • 1⅛ cups Oats, rolled, quick, dry
                    • ⅓ cup Canned no-salt-added tomato paste
                    • ¾ cup Yellow mustard
                    • 3 Tbsp Dried parsley
                    • 1 Tbsp 1 tsp Granulated garlic
                    • 1 Tbsp 1 tsp Dehydrated onion flakes
                    • 1½ Tbsp Celery seed
                    • 2¼ tsp Ground black pepper
                    • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    50 Servings

                      Weight

                      • - - Water
                      • 1 lb 5 oz *Lentils, red, dry
                      • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                      • - - Nonfat milk
                      • 11 oz Egg whites
                      • 8 oz Oats, rolled, quick, dry
                      • 7 oz Canned no-salt-added tomato paste
                      • 13 oz Yellow mustard
                      • - - Dried parsley
                      • - - Granulated parsley
                      • - - Dehydrated onion flakes
                      • - - Celery seed
                      • - - Ground black pepper
                      • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Measure

                      • 1 qt 2 cups Water
                      • 3¼ cups *Lentils, red, dry
                      • 3 qt Raw ground beef (no more than 15% fat)
                      • 3½ cups Nonfat milk
                      • 1⅓ cups Egg whites
                      • 2¼ cups Oats, rolled, quick, dry
                      • ⅔ cup Canned no-salt-added tomato paste
                      • 1½ cups Yellow mustard
                      • ¼ cup Dried parsley
                      • 2 Tbsp 2 tsp Granulated garlic
                      • 2 Tbsp 2 tsp Dehydrated onion flakes
                      • 3 Tbsp Celery seed
                      • 1½ Tbsp Ground black pepper
                      • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 10½ oz *Lentils, red, dry
                        • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                        • - - Nonfat milk
                        • 5½ oz Egg whites
                        • 4 oz Oats, rolled, quick, dry
                        • 3½ oz Canned no-salt-added tomato paste
                        • 6½ oz Yellow mustard
                        • - - Dried parsley
                        • - - Granulated garlic
                        • - - Dehydrated onion flakes
                        • - - Celery seed
                        • - - Ground black pepper
                        • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        Measure

                        • 3 cups Water
                        • 1⅔ cups *Lentils, red, dry
                        • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                        • 1¾ cups Nonfat milk
                        • ⅔ cup Egg whites
                        • 1⅛ cups Oats, rolled, quick, dry
                        • ⅓ cup Canned no-salt-added tomato paste
                        • ¾ cup Yellow mustard
                        • 3 Tbsp Dried parsley
                        • 1 Tbsp 1 tsp Granulated garlic
                        • 1 Tbsp 1 tsp Dehydrated onion flakes
                        • 1½ Tbsp Celery seed
                        • 2¼ tsp Ground black pepper
                        • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        50 Servings

                          Weight

                          • - - Water
                          • 1 lb 5 oz *Lentils, red, dry
                          • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                          • - - Nonfat milk
                          • 11 oz Egg whites
                          • 8 oz Oats, rolled, quick, dry
                          • 7 oz Canned no-salt-added tomato paste
                          • 13 oz Yellow mustard
                          • - - Dried parsley
                          • - - Granulated parsley
                          • - - Dehydrated onion flakes
                          • - - Celery seed
                          • - - Ground black pepper
                          • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                          Measure

                          • 1 qt 2 cups Water
                          • 3¼ cups *Lentils, red, dry
                          • 3 qt Raw ground beef (no more than 15% fat)
                          • 3½ cups Nonfat milk
                          • 1⅓ cups Egg whites
                          • 2¼ cups Oats, rolled, quick, dry
                          • ⅔ cup Canned no-salt-added tomato paste
                          • 1½ cups Yellow mustard
                          • ¼ cup Dried parsley
                          • 2 Tbsp 2 tsp Granulated garlic
                          • 2 Tbsp 2 tsp Dehydrated onion flakes
                          • 3 Tbsp Celery seed
                          • 1½ Tbsp Ground black pepper
                          • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 10½ oz *Lentils, red, dry
                            • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                            • - - Nonfat milk
                            • 5½ oz Egg whites
                            • 4 oz Oats, rolled, quick, dry
                            • 3½ oz Canned no-salt-added tomato paste
                            • 6½ oz Yellow mustard
                            • - - Dried parsley
                            • - - Granulated garlic
                            • - - Dehydrated onion flakes
                            • - - Celery seed
                            • - - Ground black pepper
                            • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            Measure

                            • 3 cups Water
                            • 1⅔ cups *Lentils, red, dry
                            • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                            • 1¾ cups Nonfat milk
                            • ⅔ cup Egg whites
                            • 1⅛ cups Oats, rolled, quick, dry
                            • ⅓ cup Canned no-salt-added tomato paste
                            • ¾ cup Yellow mustard
                            • 3 Tbsp Dried parsley
                            • 1 Tbsp 1 tsp Granulated garlic
                            • 1 Tbsp 1 tsp Dehydrated onion flakes
                            • 1½ Tbsp Celery seed
                            • 2¼ tsp Ground black pepper
                            • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            50 Servings

                              Weight

                              • - - Water
                              • 1 lb 5 oz *Lentils, red, dry
                              • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                              • - - Nonfat milk
                              • 11 oz Egg whites
                              • 8 oz Oats, rolled, quick, dry
                              • 7 oz Canned no-salt-added tomato paste
                              • 13 oz Yellow mustard
                              • - - Dried parsley
                              • - - Granulated parsley
                              • - - Dehydrated onion flakes
                              • - - Celery seed
                              • - - Ground black pepper
                              • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Measure

                              • 1 qt 2 cups Water
                              • 3¼ cups *Lentils, red, dry
                              • 3 qt Raw ground beef (no more than 15% fat)
                              • 3½ cups Nonfat milk
                              • 1⅓ cups Egg whites
                              • 2¼ cups Oats, rolled, quick, dry
                              • ⅔ cup Canned no-salt-added tomato paste
                              • 1½ cups Yellow mustard
                              • ¼ cup Dried parsley
                              • 2 Tbsp 2 tsp Granulated garlic
                              • 2 Tbsp 2 tsp Dehydrated onion flakes
                              • 3 Tbsp Celery seed
                              • 1½ Tbsp Ground black pepper
                              • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 10½ oz *Lentils, red, dry
                                • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                                • - - Nonfat milk
                                • 5½ oz Egg whites
                                • 4 oz Oats, rolled, quick, dry
                                • 3½ oz Canned no-salt-added tomato paste
                                • 6½ oz Yellow mustard
                                • - - Dried parsley
                                • - - Granulated garlic
                                • - - Dehydrated onion flakes
                                • - - Celery seed
                                • - - Ground black pepper
                                • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                Measure

                                • 3 cups Water
                                • 1⅔ cups *Lentils, red, dry
                                • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                                • 1¾ cups Nonfat milk
                                • ⅔ cup Egg whites
                                • 1⅛ cups Oats, rolled, quick, dry
                                • ⅓ cup Canned no-salt-added tomato paste
                                • ¾ cup Yellow mustard
                                • 3 Tbsp Dried parsley
                                • 1 Tbsp 1 tsp Granulated garlic
                                • 1 Tbsp 1 tsp Dehydrated onion flakes
                                • 1½ Tbsp Celery seed
                                • 2¼ tsp Ground black pepper
                                • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 1 lb 5 oz *Lentils, red, dry
                                  • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                                  • - - Nonfat milk
                                  • 11 oz Egg whites
                                  • 8 oz Oats, rolled, quick, dry
                                  • 7 oz Canned no-salt-added tomato paste
                                  • 13 oz Yellow mustard
                                  • - - Dried parsley
                                  • - - Granulated parsley
                                  • - - Dehydrated onion flakes
                                  • - - Celery seed
                                  • - - Ground black pepper
                                  • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                  Measure

                                  • 1 qt 2 cups Water
                                  • 3¼ cups *Lentils, red, dry
                                  • 3 qt Raw ground beef (no more than 15% fat)
                                  • 3½ cups Nonfat milk
                                  • 1⅓ cups Egg whites
                                  • 2¼ cups Oats, rolled, quick, dry
                                  • ⅔ cup Canned no-salt-added tomato paste
                                  • 1½ cups Yellow mustard
                                  • ¼ cup Dried parsley
                                  • 2 Tbsp 2 tsp Granulated garlic
                                  • 2 Tbsp 2 tsp Dehydrated onion flakes
                                  • 3 Tbsp Celery seed
                                  • 1½ Tbsp Ground black pepper
                                  • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 10½ oz *Lentils, red, dry
                                    • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                                    • - - Nonfat milk
                                    • 5½ oz Egg whites
                                    • 4 oz Oats, rolled, quick, dry
                                    • 3½ oz Canned no-salt-added tomato paste
                                    • 6½ oz Yellow mustard
                                    • - - Dried parsley
                                    • - - Granulated garlic
                                    • - - Dehydrated onion flakes
                                    • - - Celery seed
                                    • - - Ground black pepper
                                    • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    Measure

                                    • 3 cups Water
                                    • 1⅔ cups *Lentils, red, dry
                                    • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                                    • 1¾ cups Nonfat milk
                                    • ⅔ cup Egg whites
                                    • 1⅛ cups Oats, rolled, quick, dry
                                    • ⅓ cup Canned no-salt-added tomato paste
                                    • ¾ cup Yellow mustard
                                    • 3 Tbsp Dried parsley
                                    • 1 Tbsp 1 tsp Granulated garlic
                                    • 1 Tbsp 1 tsp Dehydrated onion flakes
                                    • 1½ Tbsp Celery seed
                                    • 2¼ tsp Ground black pepper
                                    • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 1 lb 5 oz *Lentils, red, dry
                                      • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                                      • - - Nonfat milk
                                      • 11 oz Egg whites
                                      • 8 oz Oats, rolled, quick, dry
                                      • 7 oz Canned no-salt-added tomato paste
                                      • 13 oz Yellow mustard
                                      • - - Dried parsley
                                      • - - Granulated parsley
                                      • - - Dehydrated onion flakes
                                      • - - Celery seed
                                      • - - Ground black pepper
                                      • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Measure

                                      • 1 qt 2 cups Water
                                      • 3¼ cups *Lentils, red, dry
                                      • 3 qt Raw ground beef (no more than 15% fat)
                                      • 3½ cups Nonfat milk
                                      • 1⅓ cups Egg whites
                                      • 2¼ cups Oats, rolled, quick, dry
                                      • ⅔ cup Canned no-salt-added tomato paste
                                      • 1½ cups Yellow mustard
                                      • ¼ cup Dried parsley
                                      • 2 Tbsp 2 tsp Granulated garlic
                                      • 2 Tbsp 2 tsp Dehydrated onion flakes
                                      • 3 Tbsp Celery seed
                                      • 1½ Tbsp Ground black pepper
                                      • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 10½ oz *Lentils, red, dry
                                        • 3 lb 2 oz Raw ground beef (no more than 15% fat)
                                        • - - Nonfat milk
                                        • 5½ oz Egg whites
                                        • 4 oz Oats, rolled, quick, dry
                                        • 3½ oz Canned no-salt-added tomato paste
                                        • 6½ oz Yellow mustard
                                        • - - Dried parsley
                                        • - - Granulated garlic
                                        • - - Dehydrated onion flakes
                                        • - - Celery seed
                                        • - - Ground black pepper
                                        • 6½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        Measure

                                        • 3 cups Water
                                        • 1⅔ cups *Lentils, red, dry
                                        • 1 qt 2 cups Raw ground beef (no more than 15% fat)
                                        • 1¾ cups Nonfat milk
                                        • ⅔ cup Egg whites
                                        • 1⅛ cups Oats, rolled, quick, dry
                                        • ⅓ cup Canned no-salt-added tomato paste
                                        • ¾ cup Yellow mustard
                                        • 3 Tbsp Dried parsley
                                        • 1 Tbsp 1 tsp Granulated garlic
                                        • 1 Tbsp 1 tsp Dehydrated onion flakes
                                        • 1½ Tbsp Celery seed
                                        • 2¼ tsp Ground black pepper
                                        • 1¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 1 lb 5 oz *Lentils, red, dry
                                          • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                                          • - - Nonfat milk
                                          • 11 oz Egg whites
                                          • 8 oz Oats, rolled, quick, dry
                                          • 7 oz Canned no-salt-added tomato paste
                                          • 13 oz Yellow mustard
                                          • - - Dried parsley
                                          • - - Granulated parsley
                                          • - - Dehydrated onion flakes
                                          • - - Celery seed
                                          • - - Ground black pepper
                                          • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                          Measure

                                          • 1 qt 2 cups Water
                                          • 3¼ cups *Lentils, red, dry
                                          • 3 qt Raw ground beef (no more than 15% fat)
                                          • 3½ cups Nonfat milk
                                          • 1⅓ cups Egg whites
                                          • 2¼ cups Oats, rolled, quick, dry
                                          • ⅔ cup Canned no-salt-added tomato paste
                                          • 1½ cups Yellow mustard
                                          • ¼ cup Dried parsley
                                          • 2 Tbsp 2 tsp Granulated garlic
                                          • 2 Tbsp 2 tsp Dehydrated onion flakes
                                          • 3 Tbsp Celery seed
                                          • 1½ Tbsp Ground black pepper
                                          • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Rinse lentils and sort out any unwanted materials. Drain well. Combine lentils and water in a stock pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.
                                          • Critical Control Point: Cool to 70 °F or lower within 2 hours and 40 °F or lower within 6 hours.
                                          • In a large mixer, add ground beef, milk, eggs, oats, tomato paste, mustard, parsley, granulated garlic,onions, celery seed, pepper and cheese. Fold in lentils. Mix well.
                                          • Portion using a No. 6 scoop (²⁄3 cup) onto a parchment lined sheet pan (18" x 26" x 1") lightly coated with pan-release spray.
                                            For 25 servings, use 1 pan. Make 25 meatloaves.
                                            For 50 servings, use 2 pans. Make 50 meatloaves.
                                          • Bake:
                                            Conventional oven: 400 °F for 25–30 minutes.
                                            Convection Oven: 375 °F for 15–20 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • If desired, serve with ketchup and mustard.
                                          • Serve 1 meatloaf.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Volcanic Meatloaf USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 meatloaf
                                          Calories 179 Calories from Fat 72
                                          % Daily Value*
                                          Total Fat 8g12%
                                          Saturated Fat 3g19%
                                          Cholesterol 43mg14%
                                          Sodium 192mg8%
                                          Potassium 227mg6%
                                          Total Carbohydrate 9g3%
                                          Dietary Fiber 3g13%
                                          Total Sugars 2g2%
                                          Protein 16g32%
                                          Vitamin D 10IU67%
                                          Calcium 101mg10%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Dry lentils, red: 10½ oz
                                          50 Servings:
                                          Dry lentils, red: 1 lb 5 oz

                                          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 #3: Complex Food Preparation.
                                          Yield / Volume
                                          25 Servings:
                                          About 5 lb 8 oz
                                          25 meatloaves
                                          50 Servings:
                                          About 11 lb
                                          50 meatloaves