Martin Bros. Recipes

Meatloaf Stuffed Squash

Keywords: Beef, Pork

Added: October 11, 2018


2-1/2 lb Valley Meats Ground Beef – 85/15 (928760)

2-1/2 lb Smithfield Farmland Pork Sausage (915720)

2 cups Sugar Foods Breadcrumbs (415638)

5 each Sparboe Farms Grade A Large Eggs (380130)

1-1/2 cups Capital City Yellow Onions (361077), diced, sautéed

1/2 cup Grated Parmesan Cheese (430201)

1/2 cup Kraft Heinz Ketchup (551260)

1/2 cup Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510)

1 Tbsp Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250)

2 tsp B&G Wright’s All Natural Hickory Seasoning Concentrated Liquid Smoke (561551)

1 Tbsp Wholesale Minced Garlic (391020)

PREP | Mix all ingredients together.

YIELD | 10



5 each Wholesale Acorn Squash (361460), cut lengthways, seeds removed

As needed Roland Pomace Olive Oil (620390)

As needed Salt

As needed Pepper

PREP | Preheat oven to 350°F. Place squash flesh side up on a 2-inch hotel pan. Rub squash with olive oil and season with salt and pepper. Cover and bake for 30-35 minutes. Fill cooked squash with a cup of meatloaf mix. Place stuffed squash back into oven; bake for an additional 30-40 minutes or until internal temperature of meatloaf reaches 160°F. Finish by sprinkling with Shredded Parmesan Cheese (900190).

YIELD | 10

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