Appendix C- Sample USDA Standardized Recipe.pdf

Appendix C – Sample USDA Standardized Recipe

Food and Nutrition Service

United States Department of Agriculture

Turkey Meatloaf USDA Recipe for Schools 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.

Water 1 qt 2 qt 1 Boil water.

Brown rice, long grain, regular, dry, parboiled

10 oz 1¹⁄2 cups 2 Tbsp

1 lb 4 oz 3¹⁄4 cups 2 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.

3 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.

50 SERVINGS 100 SERVINGS

INGREDIENTS DIRECTIONS

Weight Measure Weight Measure

Food and Nutrition Service | USDA is an equal opportunity provider, employer, and lender. | 2019

Turkey MeatloafUnited States Department of Agriculture

4 Bake:

Conventional oven: 350 °F for 40 minutes.

Convection oven: 325 °F for 40 minutes.

Steamer: 5 lb pressure for 25 minutes.

5 Critical Control Point:

Heat to 135 °F or higher.

6 Remove rice from oven.

Refrigerate and set aside for step 13.

7 Critical Control Point:

Cool to 41 °F or lower within 4 hours.

Canola oil ¹⁄4 cup ¹⁄2 cup 8 Heat oil in a large stock pot.

*Fresh onions, diced 8 oz 1¹⁄2 cups 1 Tbsp

1 lb 3 cup 2 Tbsp 9 Add onions, celery, and garlic.

Sauté uncovered for 5–7 minutes or until soft.

*Fresh celery, diced 8 oz 1¹⁄2 cups 1 Tbsp

1 lb 3 cup 2 Tbsp

Garlic, minced 5 oz ¹⁄4 cup 2 Tbsp 2 tsp

10 oz ³⁄4 cup 1 Tbsp 1 tsp

10 Critical Control Point:

Heat to 135 °F or higher.

11 Refrigerate and set aside for step 13.

12 Critical Control Point:

Cool to 41 °F or lower within 4 hours.

Raw ground turkey (no more than 15% fat)

8 lb 4 oz 1 gal ¹⁄2 cup 16 lb 8 oz 2 gal 1 cup 13 Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, pepper, tomato paste, brown rice, and onion mixture in a large bowl.

Stir well.

50 SERVINGS 100 SERVINGS

Turkey MeatloafUnited States Department of Agriculture

Frozen whole eggs, thawed

14 oz 1¹⁄2 cups 1 Tbsp 1¹⁄4 tsp

1 lb 12 oz 3 cups 2 Tbsp 2¹⁄2 tsp

Dried cranberries, chopped

12 oz 2¹⁄4 cups 2 Tbsp

1 lb 8 oz 1 qt ³⁄4 cup

*Fresh spinach, chopped 1 lb 1 qt 2¹⁄2 cups

2 lb 3 qt 1 cup

Worcestershire sauce ¹⁄4 cup ¹⁄2 cup

Salt 1 Tbsp 2 tsp 3 Tbsp 1 tsp

Ground black pepper 1 Tbsp 2 Tbsp

Canned no-salt-added tomato paste

8 oz ²⁄3 cup 3 Tbsp ¹⁄2 tsp

1 lb 1²⁄3 cups 2¹⁄2 tsp (approx. ¹⁄8 No. 10 can)

14 Press 3 qt 2 cups (about 7 lb) turkey mixture in a loaf pan (20³⁄4" x 67⁄16").

For 50 servings, use 2 pans.

For 100 servings, use 4 pans.

15 Bake until golden brown:

Conventional oven: 350 °F for 40–45 minutes.

Convection oven: 325 °F for 30–35 minutes.

16 Critical Control Point:

Heat to 165 °F or higher for at least 15 seconds.

17 Critical Control Point:

Hold for hot service at 135 °F or higher.

Mini whole-grain rolls (1 oz each)

3 lb 2 oz 50 each 6 lb 4 oz 100 each 18 Serve with roll.

19 Portion: Cut each loaf into 25 slices, ³⁄4" thick.

Serve 1 meatloaf slice and 1 roll.

50 SERVINGS 100 SERVINGS

Turkey MeatloafUnited States Department of Agriculture

NUTRITION INFORMATION

For 1 meatloaf slice and 1 roll.

NUTRIENTS AMOUNT

Calories 207

Total Fat 4 g Saturated Fat 1 g Cholesterol 55 mg Sodium 449 mg Total Carbohydrate 24 g Dietary Fiber 3 g Total Sugars 5 g

Added Sugars included N/A Protein 18 g

Vitamin D 7 IU Calcium 35 mg Iron 2 mg Potassium 99 mg

N/A=data not available.

MARKETING GUIDE

Food as Purchased for 50 Servings 100 Servings

Mature onions 10 oz 1 lb 4 oz Celery 10 oz 1 lb 4 oz Spinach 1 lb 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 100 Servings

About 11 lb 12 oz About 23 lb 8 oz

About 1 gal 1 qt 3¹⁄2 cups/2 loaf pans (20³⁄4" x 6 7⁄16")

About 2 gal 3 qt 3 cups/4 loaf pans (20³⁄4" x 6 7⁄16")