Jalapeno Turkey Meatloaf

Portion Size: 1 slice
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Jalapeno Turkey Meatloaf

DIRECTIONS

  1. Stir tomato sauce, mustard and sugar together. Hold for use in later steps.
  2. Mix turkey, jalapeño peppers, onions, red bell peppers, bread crumbs, eggs, pepper and sauce together and blend well.
  3. Use 12"x20"x2.5" pan. To make each meatloaf, form 2 lbs. of meat mixture into a rounded rectangular loaf. Make 5 loaves for 50 servings and 10 loaves for 100 servings with 2-3 loaves per pan.
  4. Spread about 1½ c. of remaining sauce evenly over each meatloaf.
  5. Bake at 350°F. to an internal temperature of 165°F., approximately 1 hour.
  6. Let set 10 minutes before cutting. Slice each loaf into 10 equal portions.

INGREDIENT

Sauce- Tomato sauce, canned, 15 oz

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT:

INGREDIENT

Mustard

50 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

sugar, brown

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Raw Ground Turkey, #2051-35, thawed

50 SERVINGS

MEASURE:
WEIGHT: 10 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 20 lbs.

INGREDIENT

Jalapeno peppers, diced, canned, drained

50 SERVINGS

MEASURE: 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 c.
WEIGHT:

INGREDIENT

Diced onions

50 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Diced red bell peppers

50 SERVINGS

MEASURE: 1 c. 2 oz.
WEIGHT:

100 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT:

INGREDIENT

Bread crumbs

50 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Eggs, fresh, large

50 SERVINGS

MEASURE: 10 ea.
WEIGHT:

100 SERVINGS

MEASURE: 20 ea.
WEIGHT:

INGREDIENT

or eggs, pasteurized

50 SERVINGS

MEASURE: 2 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1/4 c.
WEIGHT:

INGREDIENT

Black pepper, ground

50 SERVINGS

MEASURE: 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

INGREDIENT

Sauce (divided), prepared

50 SERVINGS

MEASURE: 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT:

INGREDIENT

Sauce (remaining), prepared

50 SERVINGS

MEASURE: 1 qt. 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qt. 2 c.
WEIGHT:
NUTRIENTS PER SERVING
Calories 175 cal
Fat 6 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 106 mg
Sodium 394 mg
Carbohydrates 11 g
Dietary Fiber 1 g
Protein 19 g
1 serving provides 2 oz. meat/meat alternate.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Jalapeno Turkey Meatloaf

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 slice
 
Jalapeno Turkey Meatloaf

DIRECTIONS

  1. Stir tomato sauce, mustard and sugar together. Hold for use in later steps.
  2. Mix turkey, jalapeño peppers, onions, red bell peppers, bread crumbs, eggs, pepper and sauce together and blend well.
  3. Use 12"x20"x2.5" pan. To make each meatloaf, form 2 lbs. of meat mixture into a rounded rectangular loaf. Make 5 loaves for 50 servings and 10 loaves for 100 servings with 2-3 loaves per pan.
  4. Spread about 1½ c. of remaining sauce evenly over each meatloaf.
  5. Bake at 350°F. to an internal temperature of 165°F., approximately 1 hour.
  6. Let set 10 minutes before cutting. Slice each loaf into 10 equal portions.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Sauce- Tomato sauce, canned, 15 oz 2 qt. 2 c. 1 gal. 1 qt.
Mustard 3 tbsp. 1/4 c. 2 tbsp.
sugar, brown 1/4 c. 2 tbsp. 3/4 c.
Raw Ground Turkey, #2051-35, thawed 10 lbs. 20 lbs.
Jalapeno peppers, diced, canned, drained 1/2 c. 1 c.
Diced onions 2 c. 4 oz. 1 qt. 1 c.
Diced red bell peppers 1 c. 2 oz. 2 c. 4 oz.
Bread crumbs 2 c. 4 oz. 1 qt. 1 c.
Eggs, fresh, large 10 ea. 20 ea.
or eggs, pasteurized 2 c. 2 tbsp. 1 qt. 1/4 c.
Black pepper, ground 1 tbsp. 2 tbsp.
Sauce (divided), prepared 3 c. 1 qt. 2 c.
Sauce (remaining), prepared 1 qt. 3 c. 3 qt. 2 c.
 
NUTRIENTS PER SERVING
Calories 175 cal Fat 6 g Saturated Fat 2 g
Trans Fat 0 g Cholesterol 106 mg Sodium 394 mg
Carbohydrates 11 g Dietary Fiber 1 g Protein 19 g
 
1 serving provides 2 oz. meat/meat alternate.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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