Recipe Library — Professional

1 can (15 oz) Thick-It® Salisbury Steak Purée

1/2 cup Ketchup, prepared

2 tsp Worcestershire Sauce, prepared

3 Tbsp Thick-It® Original Food & Beverage Thickener

Optional
1 can (15 oz) Thick-It® Sweet Corn Purée

1 can (15 oz) Thick-It® Seasoned Green Bean Purée

Serving Size

1 #10 scoop of Puréed Classic Meatloaf

Directions

1. In a baking pan, combine Thick-It® Salisbury Steak Purée with ketchup, Worcestershire sauce, and Thick-It® Original Food & Beverage Thickener. Mix well.

2. Cover and heat in steamer to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).*

*ALTERNATIVE METHOD: May heat in sauce pan on cook top to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).

3. Test Puréed Classic Meatloaf per IDDSI Testing Methods (Puréed Diet, PU4) using the Fork Drip Test and Spoon Tilt Test before serving. Refer to IDDSI.org for details.

4. Portion with #10 scoop. Serve immediately.

5. Discard any unused portions of prepared recipe.

Serving Suggestions

1. To complete the meal, serve Puréed Classic Meatloaf with a side of Thick-It® Seasoned Green Bean Purée or Thick-It® Sweet Corn Purée. Place in a baking pan, cover, and heat in a steamer to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).*

*ALTERNATIVE METHOD: May heat desired Thick-It® Purée vegetable in sauce pan on cook top to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).

2. Test vegetables per IDDSI Testing Methods (Puréed Diet, PU4) using the Fork Drip Test and Spoon Tilt Test before serving. Refer to IDDSI.org for details.

3. Portion with #10 scoop. Serve immediately

Presentation Suggestions

1. To garnish, add 2 Tbsp of Thick-It® Original Food & Beverage Thickener per 1/2 cup of prepared ketchup in a sauce pan. Mix well. Heat sauce on cook top to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).

2. For each serving, place a round cutter/ring onto a serving dish. Place a #10 scoop of Puréed Classic Meatloaf into cutter/ring. Remove cutter/ring. Shape and smooth into a mounded square using a spatula.

3. Use a heat-resistant pastry bag and piping tip to garnish Puréed Classic Meatloaf with Thickened Ketchup. Serve immediately.

Nutrition Information

Per Serving

Calories 200
Protein 14.85 g
Total Carbohydrates 10.97 g
Total Fat 10.74 g
Sodium 479.26 mg
Cholesterol 63 mg

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