Faye Boles
Ellen I just discovered your site an wonder if there is a way to use my 18 quart roaster to make meat loaf to serve 60 people?


To make this, you need about 30 pounds raw product, which is too much for one roaster. If you can borrow a second roaster, it is do-able.
You would use lean burger, not regular, to decrease the amount of grease cast off, as this is a problem in the roaster.
You make a big heavy sling out of the heavy duty aluminum foil to help in lifting the loaves out.
You would put in the rack, make two long large loaves, each in its own sling, place side by side in the preheated roaster. Check temp in the middle with an instant read thermometer- 165-180.
faye g. Boles
Thank you ever so much. Is there a time or temp. you would suggest. As you can tell I lost my book. How about recipes for the roaster.
If you look at the thread on lost rival manual, there is a website link for the Nesco roaster manual, which is the same.

Making the very large loaves, I would preheat to 325 and allow up to twice as long as the regular size loaves. Use the thermometer.

You can put a few strips of bacon over the top, or a pinch of cayenne for the flavor.
If you use part turkey. only take to 150- it dries out more.
Don't overmix it. Moisten the crumbs/bread for at least 5 minutes.

I like my Nebraska meatloaf best. Here is an upscale one:

Blue Plate Meat Loaf with Bacon Gravy
Serves 6-8
From chef Cory Obenour

The meat loaf
2 teaspoons bacon fat, or butter
1 medium onion, diced small
5 cloves garlic, minced
2/3 cup breadcrumbs
Pinch of dried thyme
2 teaspoons minced fresh sage
3 tablespoons chopped Italian parsley
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon Dijon mustard
1/2 cup whole milk
2 eggs
Pinch cayenne pepper
1/4 cup + 2 tablespoons ketchup
2 teaspoons Worcestershire sauce
3/4 teaspoon red wine vinegar
3/4 teaspoon ground black pepper
2 teaspoons kosher salt
A few drops Tabasco sauce
1 pound ground beef
5 ounces ground pork
The gravy
4 strips thick-cut smoked bacon, diced
2 tablespoons butter
1 tablespoon olive oil
1 shallot, sliced thin
2 cloves garlic, sliced thin
1 teaspoon fresh thyme, chopped
3/4 cup dry white wine
2 1/2 cups chicken stock
For the meat loaf: Preheat oven to 350. Spray a 5-by-9-inch loaf pan with nonstick spray. In a saute pan, add bacon fat, onion and garlic, and cook over medium heat, until onion has softened, about 5 minutes. Take care to not caramelize the onions. Remove from the heat and reserve.

In a large bowl, combine the remaining ingredients except the meat. Let sit for 5 minutes, which allows the crumbs to absorb the wet mix and soften, preventing the loaf from cracking.

Add the meat and the onion mixture to the bowl and mix by hand until well combined. Transfer the mixture to the greased loaf pan and bake for about 45 minutes, rotating the pan halfway through the cooking time. Let cool before unmolding.

For the gravy: In a large, shallow saute pan over medium-low heat, cook bacon with 1 tablespoon butter, the olive oil, shallot, garlic and thyme. Add white wine, bring to a simmer and reduce for about 4-5 minutes to cook off the alcohol. Add the chicken stock and reduce liquid by half . Stir in the remaining tablespoon butter and serve over the meat loaf.

Per serving: 340 calories, 19 g protein, 7 g carbohydrate, 24 g fat (10 g saturated), 120 mg cholesterol, 850 mg sodium, 0 fiber.