Best Meatloaf For 50 People Recipes

MEATLOAF FOR 50

Steps:

• Scald milk; add to breadcrumbs.
• Combine with meat and seasonings; mix thoroughly.
• Pat into 6 loaf pans, 9 -1/2 x 4 -1/2 inches.
• Bake in a moderate oven, 350F one hour.
• Serve with Tomato Sauce.
• Tomato sauce: Add bay leaf, celery leaves and minced onion to tomatoes; simmer 10 minutes; strain.
• Melt butter or margarine in saucepan; stir in flour and seasonings.
• Add tomatoes gradually.
• Cook stirring constantly until mixture thickens, reduce heat and cook 10 minutes, allow about 2 tablespoon sauce per serving.

CRACKER BARREL MEATLOAF (FOR A LARGE CROWD!)

Steps:

• Place all ingredients in a very large bowl and mix thoroughly.
• Place in 3 loaf pans and press down with spoon.
• Bake at 300°F for 60 minutes.
• Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice.
• Spread ½ cup of ketchup over each loaf.
• For a delicious variation, use my Banana Ketchup - Recipezaar recipe ID# 24945.
• Cut into portions 5 to 6 ounces each and keep warm.

ONION MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.

MEATLOAF FOR A LARGE FAMILY GATHERING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours.
• In a small bowl, mix all the ingredients together.

MEATLOAF FOR A CROWD

Steps:

• 1. Gather and prep ingredients. Preheat oven to 400° F.
• 2. In a large bowl, combine oatmeal, salt and pepper. Set aside.
• 3. Pulse tomatoes in food processor to lightly chop (do not puree!) or use kitchen shears to cut/chop tomatoes in their can. Set aside. (NOTE: You could use a can of diced tomatoes, but the texture will be negatively affected.)
• 4. Place ground beef in the bowl with the oats; add 2 cups of the chopped tomatoes and juice (reserve remainder for topping,) 1/2 cup chopped onion and 3 beaten eggs.
• 5. (Note: At this point, food safe plastic gloves are recommended, but optional. Also, for easier removal from pan, you may wish to place a parchment paper "sling" in each of 2 loaf pans before adding meat mixture.)
• 6. Use hands to combine the ingredients thoroughly, but try to avoid overworking the mixture.
• 7. Divide into 2 equal portions; place in loaf pans, patting mixture down well to remove air pockets.
• 8. Bake at 400° F, on middle rack, for 45 minutes.
• 9. Remove from oven, drain off as much of the liquid as possible.
• 10. Equally pour and spread 1/2 of reserved tomatoes & juice over top of each meatloaf; return to oven and bake for additional 15 to 30 minutes, or until internal temperature reaches 165 degrees F.
• 11. Remove from oven and allow to cool for several minutes, or more, before slicing and serving. Cover and refrigerate leftovers. May be frozen raw, then thawed in refrigerator before baking, if using fresh, not frozen ground beef.