SWEET N’ SAVORY MEATLOAF

SWEET N’ SAVORY MEATLOAF

Nutrition Facts

Serving Size
1 SLICE (¾” THICK, 1/25 PAN)
Amount Per Serving
Calories 306
% Daily Value
Total Fat 14.6g
22%
Saturated Fat 4.5g
23%
Cholesterol 80mg
27%
Sodium 433mg
18%
Total Carbohydrate 19.7g
7%
Dietary Fiber 2.1g
8%
Protein 22.7g
45%
Vitamin A 80%
Vitamin C 13%
Calcium 4%
Iron 16%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 0.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 SLICE (¾” THICK, 1/25 PAN)

Add To Pantry

Try our mouthwatering Sweet N' Savory Meatloaf recipe made with Campbell's® Healthy Request® Condensed Tomato Soup.  This twist on a classic dish is the perfect entre for any menu!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
100 oz.
cans
85% lean ground beef 126 oz.
frozen liquid egg 8 oz. cups
rolled oats 14.5 oz. cups
carrot 54 oz. 10  cups
minced onion 0 333/1000  cups
salt tbsp.
granulated garlic tbsp.
black pepper tbsp.
Italian seasoning tbsp.
light brown sugar 0 1/2  cups
lemon juice 0 1/2  cups
canola oil 0 1/2  cups
Worcestershire sauce 0 1/4  cups
mustard 0 1/4  cups
granulated garlic 1 1/2  tbsp.
black pepper tbsp.
Instructions
To Prepare Meatloaf:

1. Place ground beef, eggs, oats, carrots, onions, garlic, pepper, and Italian seasoning in a mixing bowl or pan.

2. Add 1 qt. of condensed soup. Mix well to combine. Reserve remaining soup for later steps.

3. Place mixture into steam table pan (12” x 20”x 2 ½”). For 50 portions, use 1 pan. Divide the mixture in each pan in half, and form into 2 equal sized loaves.

4. Spread 1 cup + 2 tablespoons condensed soup over the top of each loaf. Bake: Conventional oven at 350 °F for 1 ½ hours OR convection oven at  275 °F for 1 ¼ hours.

CCP: Heat to 155 °F or higher for at least 15 seconds.

5. Drain fat from pans. Let meatloaf rest for 20 minutes.

6. Slice each loaf into 25 slices, approximately ¾” thick.

7. Place cut slices in serving pans.

CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Sauce:(while meatloaf is baking):

1. Combine the remaining condensed soup,brown sugar, lemon juice, oil, Worcestershire sauce, mustard, garlic, and black pepper in a stock pot. Wisk together.

2. Cook over medium heat for approximately10 minutes, stirring frequently.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold hot at 140 °F.

To Serve:

1. Using tongs, plate one slice of meatloaf. Using  a 1 oz ladle, portion 2 tablespoons sauce over meatloaf slice. Serve immediately.

Recipe Tip

  1. Meatloaf may be made in advance of day of service: After baking, drain off fat. Cover meatloaf, label, date and place in the refrigerator.
  2. CCP: Cool to 70°F within 2 hours, and continue to cool to 40°F or lower within an additional 2 hours.
  3. Slice cooled meatloaf according to directions above on day of service.
  4. Place slices in serving pans, cover pans, and heat in a 350 degree F oven and heat to 165 degrees F for 15 seconds.
  5. Portion size = 1, ¾" slice (1/25 pan).
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