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Meatloaf Roast
RecipeBeef Cuts
Meatloaf Roast
Ground beef seasoned with Dijon-style mustard, roasted with baby carrots, crookneck squash and sugar snap peas.
Yield: 24 servings
1. Combine beef, onions, milk, bread crumbs, mustard, salt, sage, pepper sauce and black pepper to blend. Shape into 3 loaves about 2-1/2 pounds each. Place in hotel pan.
Ground Beef (IMPS/NAMP 136)6 pounds
Onions, chopped2 1/3 cups
Milk1 1/2 cups
Bread crumbs, fresh6 ounces
Dijon-style mustard3 tablespoons
Salt2 teaspoons
Ground sage1 1/2 teaspoons
Hot pepper sauce1 1/2 teaspoons
Ground black pepper1/2 teaspoon
2. Arrange vegetables around meat loaves. Roast in 325°F oven 45 minutes, basting vegetables occasionally with pan juices.
Small crookneck squash4 pounds
Baby carrots3 1/2 pounds
Small white onions, peeled2 pounds
Small new red potatoes1 1/2 pounds
3. Add peas to pan; roast 15 minutes longer. Remove from oven; keep hot.

4. For each serving: Plate 4 ounces sliced meat loaf with vegetables.
Sugar snap peas1 pound

Nutrition information per serving: 337 calories; 14 g fat(6 g saturated fat; 6 g monounsaturated fat); 78 mg cholesterol; 403 mg sodium; 25 g carbohydrate; 4.9 g fiber; 26 g protein; 7.3 mg niacin; 0.5 mg vitamin B6; 2.2 mg vitamin B12; 3.9 mg iron; 20.1 mg selenium; 5.8 mg zinc; 85.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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