Meatloaf for a Crowd

Ingredients

Sautéed Vegetables (cool before adding):

• 6 tablespoons butter

• 2 diced green peppers

• 2 diced sweet onions

Main Mixture:

• 10-12 pounds 85/15 ground beef

• 12 garlic cloves, minced

• 16 eggs

• 2 cups breadcrumbs, almond flour, or rolled oats

• 2 tablespoons sea salt

• 2 tablespoons black pepper

• 1 tablespoon onion powder

• 4 teaspoons paprika

• 4 teaspoons dry dill

• 1/4 cup spicy brown mustard

• 1/4 cup ketchup

• 1/4 cup Worcestershire sauce

• 16-20 handfuls fresh spinach (optional)

Glaze:

• 1 cup ketchup

• 1/2 cup brown sugar

• 1 teaspoon salt

Instructions

1. Prep the vegetables: In a large skillet, melt 6 tablespoons butter over medium heat. Sauté diced green peppers and sweet onions until softened. Set aside to cool completely.

2. Combine wet ingredients: In a very large mixing bowl, combine minced garlic, eggs, spicy brown mustard, ketchup, and Worcestershire sauce. Mix well.

3. Add seasonings: Add sea salt, black pepper, onion powder, paprika, and dry dill to the wet mixture. Stir to combine.

4. Mix everything: Add the cooled sautéed vegetables to the wet mixture. Then add ground beef, breadcrumbs (or alternative), and spinach if using. Mix gently but thoroughly - don't overmix or the meatloaf will be tough.

5. Shape and bake: Form into loaves in large baking pans. Bake covered at 350°F for about 1 hour.

6. Add the glaze: Combine ketchup, brown sugar, and salt for the glaze. Remove cover from meatloaf, brush with glaze, and continue baking uncovered for another 30-45 minutes until internal temperature reaches 160°F.

Chef's Tips

• Cool those vegetables: Hot sautéed vegetables will start cooking the eggs - let them cool completely

• Don't overmix: Gentle mixing keeps the texture tender

• Internal temperature matters: Use a meat thermometer - 160°F is your target

• Rest before slicing: Let the meatloaf rest 10 minutes before cutting for cleaner slices

• Make ahead friendly: You can assemble this the day before and refrigerate until ready to bake

Ben's Gadgets: Tools for Crowd-Size Cooking

Misen 8" Chef Knife – High Carbon Japanese AUS-10 Stainless Steel

Get it here →

With this much chopping - peppers, onions, garlic - you need a knife that stays sharp and handles repetitive cutting tasks. The Japanese steel holds its edge beautifully, making quick work of all that prep.

Why it's essential: Clean, precise cuts on your vegetables ensure even cooking and better flavor distribution throughout the meatloaf.

Knife Magnetic Strip

Get it here →

Keep that sharp knife easily accessible and safely stored during all the prep work. When you're working with this much food, organization is key to efficiency and safety.

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