Discover the perfect bulk meatloaf mix recipe designed for commercial kitchens. Simple, scalable, and delicious—ideal for catering and restaurant use.
Ingredients (Yields ~20 servings):
- 10 pounds ground beef (80/20)
- 2 pounds ground pork
- 5 cups breadcrumbs
- 4 cups whole milk
- 12 large eggs
- 2 cups ketchup
- 1 cup finely diced onions
- 1/2 cup finely chopped parsley
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon smoked paprika
Instructions:
- Prepare Ingredients: In a large mixing container or commercial mixer, combine all ingredients except the ground meats. Mix thoroughly to create a seasoning slurry.
- Incorporate Meats: Add the ground beef and pork to the slurry, and mix until well combined. Avoid overmixing to maintain a tender texture.
- Shape and Bake: Divide the mixture into loaf pans (approximately 2-3 pounds per loaf) or shape into freeform loaves on baking trays.
- Bake: Preheat the oven to 350°F (175°C) and bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
- Serve or Store: Cool completely for portioning and freezing or serve immediately.
Tips for Commercial Use:
- Use a commercial meat mixer for consistency and efficiency.
- Add pre-cooked vegetables like diced carrots or celery for additional texture.
- Serve with a glaze of ketchup or barbecue sauce brushed on during the last 15 minutes of baking.