Gluten-Free Mini Turkey Meatloaves with Cranberry Catsup - Minced and Moist (Level 5)
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Gluten-Free Mini Turkey Meatloaves with Cranberry Catsup - Minced and Moist (Level 5)
Gluten-Free Mini Turkey Meatloaves with Cranberry Catsup - Minced and Moist (Level 5)

These moist loaves are suitable for advanced levels** of a dysphagia diet.

Servings: 84 servings (1 serving = 1 meatloaf with 1 oz catsup)
Meatloaf
INGREDIENT
WEIGHT
MEASURE
Rice Chex™ Bulkpak Cereal (13325)
2 lb 1.00 oz
1 bag
Tomato ketchup
2 lb 14.00 oz
5 1/2 cups
Liquid eggs, pasteurized
2 lb
4 cups
Worcestershire sauce
2.50 oz
1/4 cup
Parsley, fresh, chopped
1/4 cup
Garlic, dried, minced
1.50 oz
1/4 cup
Black pepper, ground
3 Tbsp
Kosher salt
1.50 oz
2 Tbsp
Turkey, ground, 93% Lean
24 lb
47 cups
Cranberry Catsup
INGREDIENT
WEIGHT
MEASURE
Cranberry sauce, canned, jellied
4 lb 8.00 oz
6 1/2 cups
Tomato ketchup
2 lb
3 3/4 cups
Meatloaf
  1. Place Rice Chex in 20-quart mixer bowl fitted with a paddle attachment; mix on low speed for 2 minutes or until crushed.
  2. Add ketchup, eggs, Worcestershire sauce, parsley, garlic, pepper and salt; mix on low speed for an additional 2 minutes.
  3. Add turkey and mix on low speed for 5 minutes.
  4. Place 6 oz portions (#6 scoop) on a parchment-lined and greased full sheet pan.
  5. Press and form each portion into a mini, loaf-sized shape.
  6. Bake until thermometer placed in center of each turkey meatloaf reads 165°F. DO NOT OVERBAKE.
BAKE:
TEMP
TIME
Convection Oven*
300°F
25-30 minutes
Standard Oven
375°F
35-40 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
Cranberry Catsup
  1. Bring cranberry sauce and ketchup to a boil in a large sauce pot, stirring often.
  2. Reduce to low heat and simmer, stirring constantly, for 5 minutes; serve warm.
Finishing
  1. Remove any crisp edges as necessary.
  2. Serve hot with 1 oz ladle of Cranberry Catsup drizzled on top.

  • **May need to be adjusted to appropriate consistency.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • CCP: Keep eggs and lean ground turkey refrigerated <40°F until ready to prepare. CCP: Cook Mini Turkey Meatloaf until internal temperature has reached 165°F hold at >140°F until served. CCP: Cooked Mini Turkey Meatloaves and Cranberry Catsup must be cooled to <70°F within 2 hours and <40°F within an additional 4 hours. CCP: Refrigerate unused Mini Turkey Meatloaves and Cranberry Catsup <40°F. CCP: Reheat Mini Turkey Meatloaves and Cranberry Catsup one time only to an internal temperature >165°F. CCP: Discard any unused Mini Turkey Meatloaves after 2 days.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 meatloaf with 1 oz catsup
Calories
330
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
140mg
46%
Sodium
480mg
20%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
16g
Protein
28g
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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