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Meatloaf for 50 (or more)
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Wondering how to make meatloaf for a large group? This scalable meatloaf recipe not only tastes good but is simple to prepare. There are also different variations to try.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
3 comments
ingredients
Meatloaf
10 pounds ground beef
2 pounds ground pork
12 ounces soft bread crumbs
1 quart milk
12 eggs
4 ounces finely chopped onion
2 tablespoons salt
1 teaspoon black pepper
1 dash cayenne pepper
Topping
8 ounces brown sugar
2 tablespoons dry mustard
1 1/4 cup ketchup
1 tablespoon ground nutmeg
directions
Preheat the oven to 325 degrees F. You'll need one 5x9-inch loaf pan for every 10 servings (5 pans for 50 servings).
Combine the ground beef, ground pork, bread crumbs, milk, eggs, onion, salt, pepper, and cayenne in a large bowl. Mix well but do not overmix or the meatloaf may turn out crumbly.
Divide the mixture between the loaf pans.
Place the loaf pans in the oven and bake at 325 degrees F for 1 hour.
Combine the brown sugar, dry mustard, ketchup, and nutmeg. Mix well. Spread the mixture evenly over the tops of the meatloaves.
Continue to bake the meatloaves for another 30 minutes or until the internal temperature of the meatloaf is 180 degrees F on a meat thermometer. Remove the meatloaf from the oven and let stand for 5 minutes before slicing and serving.
recipe tips
Shape the loaves evenly in the pans so they bake evenly.
Try mixing in minced garlic or herbs like thyme or parsley.
Let the meatloaf rest for 10 minutes after baking for easier slicing.
For a glaze with a kick, add a dash of hot sauce or Worcestershire sauce to the topping mixture.
If the top of the meatloaf is browning too quickly, cover it loosely with aluminum foil.
Try adding grated cheese or chopped bacon to the meat mixture.
To prevent the meatloaf from being too dense, do not overmix the meat.
Serve with a side of gravy or additional ketchup.
Always preheat the oven for the best baking results.
Turn meatloaf into meatballs! Use a #8 scoop (1/2 cup) and shape into meatballs. Cook in
1 gallon of barbecue sauce, or use spaghetti sauce and serve with pasta.
Vegetable-Packed Meat Loaf: Add 2 cups ketchup combined with 8 ounces each finely shredded carrots, shredded onion, minced celery, and 4 ounces minced green bell pepper.
common recipe questions
Can I use all beef instead of a mix of beef and pork?
Yes, you can use all ground beef, but the flavor and texture will be slightly different.
What can I use instead of soft bread crumbs?
Panko breadcrumbs or crushed crackers can be used as alternatives.
Is there a substitute for milk in the meatloaf?
You can use a milk alternative like almond or soy milk, or even water in a pinch.
Can I make this meatloaf without eggs?
Eggs help bind the ingredients, but you can use a flax egg or more breadcrumbs as a binder.
What can I use instead of brown sugar in the topping?
Honey or maple syrup can be used, but they will change the sweetness and flavor slightly.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator and reheat in the oven or microwave.
Can this meatloaf be frozen?
Yes, it can be frozen either before or after baking. Thaw in the refrigerator before baking or reheating.
tools needed
Large Bowl: To mix the ground beef, ground pork, bread crumbs, milk, eggs, onion, salt, pepper, and cayenne together. Make sure it's big enough to handle the massive amounts needed for feeding a crowd. If you don't have a bowl large enough you can divide the ingredients into smaller batches to mix them.
Loaf Pans: You'll need five 5x9-inch loaf pans for 50 servings.
Meat Thermometer: Optional for checking the internal temperature of the meatloaf. Make sure it reaches 180 degrees F.
Mixing Spoon or Hands: To combine all the meatloaf ingredients together.
Whisk: Optional if you want to beat the eggs before adding them to the meatloaf (not necessary but it does make the mixing easier).
Cooling Rack: To allow the meatloaves to cool after baking.
what goes with it?
Mashed Potatoes: because what pairs better with meatloaf than creamy, buttery mashed potatoes?
Green Beans Almondine: add a touch of sophistication with some crisp-tender green beans topped with crunchy almonds.
Garlic Parmesan Roasted Broccoli: give your veggies a little kick with some garlic and parmesan. Who knew broccoli could be this exciting?
Sweet and Tangy BBQ Sauce: because meatloaf without BBQ sauce is like a burger without cheese - it's just missing that extra oomph.
Buttermilk Biscuits: complete your meal with some flaky, buttery biscuits.
beverage pairings
Wine Pairings
Syrah: The bold, peppery notes of a Syrah can stand up to the hearty flavors in this meatloaf. Look for one with a smoky undertone to enhance the dish.
Chardonnay: A buttery Chardonnay can add a touch of richness to the meatloaf without overpowering it. Look for one with hints of oak and a smooth finish.
Merlot: A medium-bodied Merlot with its fruity notes can complement the savory elements of the meatloaf. Look for one with plum and cherry flavors.
Other Alcohol Pairings
Brown Ale: The maltiness and nutty flavors of a brown ale can enhance the richness of the meatloaf. Look for one with hints of caramel.
Bourbon: The smoky, caramel notes in a good bourbon can play off the savory flavors in the meatloaf.
Hard Cider: The slight sweetness and crispness of hard cider can cut through the richness of the meatloaf. Look for a dry cider to balance the flavors.
Non-Alcoholic Pairings
Iced Chai Latte: The warm spices in an iced chai latte can complement the flavors in the meatloaf without overpowering it.
Root Beer: The bold, sweet flavors of root beer can add a fun twist to your meal. The effervescence can also help cleanse your palate between bites of meatloaf.
Lemonade: A refreshing glass of lemonade can cut through the richness of the meatloaf. The slight tartness adds a nice contrast to the savory dish.
nutrition data
403 calories, 30 grams fat, 11 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
I would like to make this for a crowd but it would need to travel. Could I put them in loaf pans and cook them in a roaster or should I bake them first and reheat in a roaster?
I would bake them first then reheat in the roaster.
Looking forward to making this for the next senior center meal
October 3, 2023
Iâve made this several times for a food kitchen and itâs amazingly popular! I have a question though. This month I want to make it but I am going to be out of town before hand. Can I make it and freeze and reheat? Thoughts?
You can, however, the texture may change a bit. To reheat the meatloaf, let it thaw completely in the refrigerator and then let it come to room temperature (it will reheat more evenly this way). Preheat your oven to 350 degrees F. Cover the meatloaf loosely with foil and place in the oven. Heat the meatloaf for 20-25 minutes or until heated through. If the meatloaf seems dry after it thaws, add 1-2 tbsp of broth or water to the pan before reheating it.
September 12, 2023
Great recipe
April 21, 2020
I made this for for 40, Meals on Wheels. Omg! During this pandemic situation, people are stopping me in the stores telling me how much they liked it! Thank you!
January 13, 2020
WE made this meatloaf recipe for 50 at our property owners association dinner. We got rave reviews and have already been asked when we are doing it again. Everyone loved it, thank you CD Kitchens.
What is the serving size? I adjusted the recipe to feed 300 and it's using way less almost half less meat than other recipes I've looked up. Interested in 6 ounce servings.
The directions specify how much meat per loaf pan so if you calculate it out it will be about 5 ounces per serving. So, if you want 6 ounce servings you'll have to scale up the recipe a bit more. If you scale it to 360 servings that should give you enough for 300 6 ounce servings.
November 8, 2013
Made these for a school trip and they turned out very well. Just did the basic recipe not any of the variations so I can't say how those are but I do plan on trying this recipe as meatballs next since it had good flavor.