Recipe Name Cajun Meatloaf w\Creole Sauce Submitted by jgouker Recipe Description L03503 & O00500 Quantity 100 Quantity Unit Servings (5 oz) Prep Time (minutes) 30 Cook Time (minutes) 75 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 120 Usda default (100 gm - 4 oz) Beef, ground, 85% lean meat / 15% fat, raw 7 1/2 cups Bread crumbs, dry, plain 6 1/3 tablespoons salt, table 4 1/3 tablespoons black pepper 2 1/3 tablespoons garlic powder 2 tablespoons cayenne pepper 2 tablespoons oregeno 2 tablespoons basil 2 tablespoons thyme, dry, ground 2 tablespoons onion powder 6 cups fat free milk 2 cups, diced celery, diced 2 cups, chopped Large Yellow Onions, Chopped 2 cups, chopped green pepper, finely chopped 4 3/4 cups liquid egg 6 1/4 cups Catsup, low sodium 1 cup Worcestershire sauce 4 1/2 cups, diced celery, diced 4 1/2 cups, chopped Yellow onion, chopped 4 1/2 cups, chopped green pepper, chopped 1/2 cup Shortening, vegetable 27 cups Tomato canned, puree 1/4 cup white sugar 2 tablespoons Worcestershire sauce 1 tablespoon pepper, black 1 cup (8 fl oz) water 1 cup all-purpose flour (approx.) Steps Sequence Step 1 COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC POWDER, CAYENNE PEPPER, OREGANO, BASIL, THYME, AND ONION POWDER; MIX UNTIL WELL BLENDED. 2 ....Deleted... (JHG) 3 ADD MILK, CELERY, ONIONS, GREEN PEPPERS, EGGS, CATSUP, AND WORCESTERSHIRE SAUCE. MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX. 4 PLACE 11 POUNDS 6 OUNCES MEAT MIXTURE INTO EACH STEAM TABLE PAN AND DIVIDE INTO 2 LOAVES PER PAN. 5 USING A CONVECTION OVEN, BAKE 1 HOUR 15 MINUTES AT 300 F ON HIGH FAN, CLOSED VENT. CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR 15 SECONDS. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD. 6 LET STAND 20 MINUTES BEFORES SLICING. CUT 13 SLICES PER LOAF. CCP: HOLD FOR SERVICE AT 140 F OR HIGHER. 7 SERVE WITH CAJUN CREOLE SAUCE, RECIPE NO O00500. 8 CREOLE SAUCE 9 PREPARATION INSTRUCTIONS: CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CHOP SWEET PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED, REFERENCE A01100. CHOP CELERY BEFORE MEASURING MELT SHORTENING TO EQUAL QUANTITY (SALAD OR OLIVE OIL MAY BE USED) CRUSH TOMATOES BEFORE MEASURING. SIFT FLOUR BEFORE MEASURING. 1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER. 10 ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLES. BRING TO A BOIL; REDUCE HEAT. COVER.SIMMER 10 MINUTES. 11 BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE.STIR TO COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.