Cook Talk

meatloaf for 50
Joan
02/17/08 		Hey Ellen, Our church is having a meal after church next month. I was elected to make the meat- meatloaf. Do you have a good recipe for this, and approx. how much ground beef will I need? It will be mostly adults eating. Thanks for your help.
ellen
02/17/08 		I think you could happily use the ground meat base from my OAMC cooking section. You can make these ahead and freeze them. One recipe will make 5 meatloaves, serves 35, so add 1/4 to 1/3 more. I am putting up the recipe as printed on the site:

Beef Mix

40-50 servings, depends on how large you make your portions! For Salisbury steak, meatloaf, and meatballs. Because it contains pork or poultry, you MUST cook it thoroughly, not "pink in the middle".

24 ounces (3 cups) tomato sauce, broth or water to moisten the bread
2 3/4 cups dry bread crumbs OR 12 slices of bread
12 eggs, lightly beaten
1 1/2 cups onion, grated with juice
1/2 cup green pepper, chopped finely (Optional)
2 teaspoons salt
1 tablespoon Italian seasoning
may add 2 teaspoons fennel seed, crushed (not for meatloaf, for this add 3-4 tablespoons dreid parsley)
4 pounds ground pork or turkey, or bulk sausage
8 pounds ground beef**

This recipe makes about 3 meatloaves, 10 Salisbury Steaks, and 10 servings of meatballs.
Mix the bread or crumbs with the tomato juice or water, squish around until the bread is saturated. Grate in the onions, or stir in pre-grated onions and juice. Combine first eight ingredients. Gently and thoroughly mix the ground meats, I use my hands for this. Divide approximately in half.
For Meatloaf: Shape the larger half of the meat mix into three loaves (or the whole recipe into 5 loaves) and place in a large high sided baking dish. Don't allow the loaves to touch while baking. Bake at 350 o for one hour (165 o internal temperature at the center). Cool; wrap in heavy duty foil; label and freeze. To serve, thaw in refrigerator overnight and bake in 350 o oven for 30 minutes or until heated through.

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