Meat Loaf sandwiches for 200
Christy
05/26/09 		We are having a church dinner for 200. We have a special older lady that we have honored because of her wonderful meat loaf recipe that she has fed everyone at one time or another. First, what is the best way to cook the loaves...free formed on large baking sheets is my plan...with some racks on bottom for drainage. I want a recipe that will hold well for a thick cut...do you have a good recipe. Also, I need quantities.
I am planning on cooking everything on Friday for the Sunday dinner. I read on your page that meat loaf cuts better if cooked frozen. Should I prepare meat loaves on Wed-Thursday and freeze...then bake on Friday. Refrigerate and reheat on Sunday in warmering drawers. I would appreciate your assistance.
Thankyou.
ellen
05/26/09 		If it were me, I would use her recipe. You want 30 pounds ground meat plus add-ins for each 100 people, this will make 8 loaves baked on the open roasting pans and you will end up with 1 3 1/2-4 ounce slice per person. Use a lean ground beef to reduce the drippings since you will have the open pans.

Warming drawers are for holding, not reheating- they do not reheat fast enough to keep the food safe. Reheat any dishes in the oven to 165-180 checked by thermometer in the middle of the dish, then hold above 150 in the warming drawers.

If you chill the loaves before you slice them, you will not have to freeze first.

ellen
05/27/09 		To clarify, if you chill the cooked loaves before you slice them, you do not need to freeze them before cooking to reduce crumbling. That is most useful if it is being served hot.