Turkey Meatloaf USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
1.50 from 2 votes

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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.

Nutrition INFORMATION

Turkey Meatloaf USDA Recipe for Schools
Amount Per Serving
 
1 meatloaf slice and 1 roll
Calories
207
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
55
mg
18
%
Sodium
 
449
mg
20
%
Total Carbohydrate
 
24
g
8
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin D
 
7
IU
47
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
Potassium
 
99
mg
3
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 10 oz
Celery: 10 oz
Spinach: 1 lb
100 Servings:
Mature onions: 1 lb 4 oz
Celery: 1 lb 4 oz
Spinach: 2 lb

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.
Yield / Volume
50 Servings:
About 11 lb 12 oz
About 1 gal 1 qt 3½ cups/2 loaf pans (20¾" x 6 7⁄16")
100 Servings:
About 23 lb 8 oz
About 2 gal 3 qt 3 cups/4 loaf pans (20¾" x 6 7⁄16")