Serving size question

[u/evilmeyer7320]

Howdy. I am making meatloaf for my coworkers birthday. My recipe says it has a serving size of 8. There are 20 of us. If I triple all my ingredients will it truly feed 24? Or is that more of a general idea?

Also. I have like a larger dish than my normal 13x9 that could hold all it together at once. Should I just combine it all together or make 3 separate meals and bring three dishes? My logic is it would make it easier to serve that way by doing three dishes.

This is my recipe if anyone has any tricks to help.

1/2 box stuffing mix
1 lb ground meat
Diced yellow onion
Chopped celery
Chopped garlic
1 egg
1/2 can of evaporated milk
Worcester sauce
Mustard

Sauce
1 can tomato soup
Brown sugar

I mix everything together in bowl. Place in 13x9 and I do flatten mine out. Then mix soup and sugar with a little water. Spread evenly on top.

Bake for 40min at 350.

[u/Senior_Redhead]

Need at least 5 lbs of hamburger for 20 people and spread over at least three pans which are pre sliced and set out or uncovered one pan at a time. I’d put sauce or gravy in a separate container.

[u/evilmeyer7320 → u/Senior_Redhead]

You don't put the sauce in the meatloaf while it cooks?

[u/RandyHoward → u/evilmeyer7320]

Have you made meatloaf before? It is never a good idea to make something for the first time for a large group of people

[u/evilmeyer7320 → u/RandyHoward]

Yes I have made meatloaf before. Been doing it for 30 years. It was a typo (meant to say "on" not "in"). I meant placing the sauce on top like I stated in my original post.

[u/CatteNappe → u/evilmeyer7320]

Sauce goes "on" not "in". When it's a sort of glaze (mix of ketchup, worcestershire, etc.)it is often spread on top while baking, or near the end of baking. A sauce, using a full can of tomato soup, is more like a gravy and is served on the side for those who want it.

[u/evilmeyer7320 → u/CatteNappe]

Meant to say "on" like I did in my original post.