2010 Sodexo College Food Trends

Meatloaf

Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.

Servings: 11 servings (4 oz each)
Temperature: Preheat oven to 325 degrees
Time: 1 hour and 30 minutes

Ingredients:
2.75 lbs of Beef, ground 80/20
2 oz Onions, yellow, Dice ¼”  
3.5 oz Bread crumbs, (Whole wheat if preferred)
1/2 cup Eggs
1/3 cup Ketchup
1/2 cup Milk
1/2 teaspoon Salt
1/2 cup Cheese, Parmesan grated
1 teaspoon Black pepper
1/2 teaspoon Garlic powder

Directions:
Combine all ingredients in mixing bowl and mix with paddle on low speed until blended. Do not over mix. Just enough to incorporate all ingredients.
To prepare, lightly grease the bottom of the standard baking pan and line with parchment paper (cut or folded to fit).
Chill meat mixture for 30 minutes and shape into loaves. Do not pack too much. Press only enough to make a well-shaped loaf with ends that do not taper so all slices will be about the same size.  Smooth out top of loaf.
Bake in a 325°F conventional (300°F. convention) oven for 1 to 1 ½ hours or until minimum internal temperature is 155°F.
Remove from oven and let stand 15 to 20 minutes before slicing.
Drain excess fat. Cut each loaf into 11 4-ounce slices.
Garnish with crispy fried onions

Serve with brown gravy, mashed potatoes, steamed corn, and fried onions.

Frizzle-Fried Onions

Ingredients:
1 pound Fresh Yellow Onions
1 cup All-purpose flour
1 1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon & 2 1/4 teaspoon Deep Fat Frying Oil

Directions:
Rinse onions in cold water. Drain well.
Slice onions in 1/16” size pieces.
Combine flour, salt and pepper. Mix well.
Combine onions and flour mixture. Toss evenly to coat. Shake excess flour from onions.
Fat fry onions at 350 degrees F. until golden brown. Min. internal temp.: 140 degrees F.
Drain well.

Cool to room temperature and garnish meatloaf.