Carey's Meatloaf
I have tried many recipes for meatloaf and feel that this particular one is so rich and full in flavor. By far one of the best I have created.
I have tried many recipes for meatloaf and feel that this particular one is so rich and full in flavor. By far one of the best I have created.
- 10 pound ground beef
- 5 pounds ground pork
- 5 pounds ground veal
- 3 ea onions diced fine
- 10 stalks celery diced fine
- 2 ea green bellpepper diced fine
- 2 cups catsup
- 1 1/2 cups steak sauce ( a-1 ) best or heinz 57
- 20 ea eggs
- 6 cups v-8 juice
- 10 cups panko or oats ( gluten free)
- 3 tablespoons seasoning salt
- 3 tablespoons pepper
- 9 cloves garlic minced
- 5 teaspoons cumin
- 2 tablespoon fresh marjoram minced
- 2 tablespoon fresh thyme minced
- 3 tablespoon granulated onion powder
- Carbohydrate 2.26979559707269 g
- Cholesterol 116.056226809091 mg
- Fat 14.8192323036418 g
- Fiber 0.248366208699289 g
- Protein 20.882187005492 g
- Saturated Fat 5.73489586069335 g
- Serving Size 1 1 Serving (115g)
- Sodium 351.925710226406 mg
- Sugar 2.0214293883734 g
- Trans Fat 2.14050976397487 g
- Calories 231 calories
Step-by-step
- Note: May sub japanese bread crumbs, crackers, oatmeal, for bread crumbs
- Mix all ingredients well in mixer with dough hook, approx 5 minutes. ( do not over mix as this will create a heavy , tough meatloaf.)
- Then shape into 5 large, long loafs in a roasting pan. take the time to compact and smooth it out and shape it with 1 raw egg and combo of catsup and steak sauce.
- Cook at 350 degrees for 1hr 15 min or Until done !! approx 160 degrees !!
- Let rest 20-30 min remove and transfer to different pan..enjoy!!
- Note: this recipe is obviously planned out for large quantity in an industrial setting. It is honestly best I've ever made and tasted. It is my go to for meatloaf recipe. I consistently get raves when people try this for the first time.
Using a mechanical mixer with a dough hook for exactly five minutes incorporates twenty eggs and twenty pounds of combined beef, pork, and veal without developing the dense gluten and protein bonds that yield a rubbery texture. Over-mixing extracts excessive myosin from the meats, transforming a tender slice into something resembling sausage; stopping the motor precisely at the five-minute mark preserves an open crumb structure that holds its shape under a glaze of catsup and steak sauce. Because this formulation yields five separate loaves totaling twenty pounds of raw protein, it functions exceptionally well as a make-ahead asset for industrial catering or deep-freeze storage.
Raw loaves wrapped tightly in heavy-duty aluminum foil hold safely in a zero-degree freezer for up to three months before baking, though they require a complete twenty-four-hour thaw in a thirty-eight-degree refrigerator prior to entering a three-hundred-fifty-degree oven. When scaling down or adapting the binder component, maintain the baseline ratio of ten cups of panko or gluten-free oats to absorb the moisture released by ten stalks of finely diced celery and three minced onions during thermal expansion. Substituting alternative dry starches like crushed soda crackers alters the internal moisture retention, requiring careful monitoring during the final fifteen minutes of the seventy-five-minute cooking cycle.
Internal temperatures must reach one hundred sixty degrees Fahrenheit on an instant-read digital thermometer inserted into the geometric center of each loaf before removal from the roasting pan. Slicing immediately causes severe moisture loss through rapid steam evaporation; letting the cooked loaves rest undisturbed on a wire rack for twenty to thirty minutes allows the internal juices to redistribute evenly throughout the protein matrix. Transferring the rested loaves to a secondary clean vessel prevents the accumulated exterior fat and pan juices from making the bottom crust soggy during service.
Executing large-scale batch cooking requires strategic management of oven thermal loads, particularly when multiple roasting pans share a single convection environment. Rotating the pans halfway through the seventy-five-minute cooking window guarantees uniform heat distribution and prevents localized hot spots from burning the exterior tomato glaze. Proper cooling protocols dictate that leftovers must drop below forty degrees Fahrenheit within two hours of baking when stored for subsequent reheating.
