This easy recipe for a large group of people is for the delicous meatloaf served at Cracker Barrel Restaurants. The secret ingredient in this triple-sized meatloaf is biscuit crumbs instead of cracker crumbs. Bell peppers, tomatoes, eggs and onions make a tasty meatloaf.
INGREDIENTS: 10 lb. ground beef 30 oz. onion, chopped 1/4-inch square 1 lb. diced green bell peppers 10 eggs 5 T. salt 1 1/2 T. pepper 1 1/2 qt. diced canned tomatoes 2 1/4 c. grated biscuit crumbs PREPARATION: Place all ingredients in large bowl; mix completely. Place in 3 loaf pans. press down with spoon. Bake at 300 degrees in convection oven for 60 minutes. Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice. Spread 1/2 cup of catsup over each loaf. Cut into portions 5 to 6 ounces each and keep warm.
1 portion Beef Stew Setup 3 quarts water 2 cans Veg-All (The huge family size)
Recipe
In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes.
Beef Stew Setup 3 pounds onions 30 pounds thawed stew beef 1/2 gallon water 1/2 cup salt 6 tablespoons pepper 4 1/2 quarts diced tomatoes (canned or fresh) 4 1/2 quarts tomato ketchup
Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed.
Dry Mix for biscuits and dumplings 15 pounds flour 46 ounces shortening
Blend mixture on low for 4 minutes. Shelf life 5 days
Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine
TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout.
**Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender.
**The biscuits must be baked immediately after rollout.
Dumplings (12 pounds) 4 gallons water 12 ounces chicken base with pepper Flour Wet Mix (Above)
In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH.
Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes.
**Broth will seem thin but it will thicken in a hot box in 40 minutes.
Brown hamburger and onions in a very large skillet, drain. Add the rest of the ingredients and simmer for 3 1/2 hours. Stir frequently as it will tend to stick. This freezes very well.
To get that authenic taste, use only Kogel franks and rehydrated dry minced onions in boiling water.
Not certain how many this will serve, will depend on the serving size.
It would yield approx. 50 3 oz. servings but I'm not certain that amount is adequate, increase recipe as needed.
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