Meatloaf

Meatloaf is a dish of ground meat mixed with fillers such as breadcrumbs or oats and binding agents like eggs, then formed into a loaf and baked. It is commonly made with ground beef, often blended with pork or veal, and flavored with onions, garlic, herbs, and milk or water to moisten the mixture.

Variations include turkey or chicken meatloaf as lighter options, and vegetarian or vegan versions that use lentils, mushrooms, or tofu. Cheese, vegetables, or other seasonings are common additions, and some versions employ gluten-free binders for dietary needs.

Preparation typically involves mixing the ingredients, shaping the mixture into a loaf, and baking it on a sheet or in a loaf pan. A glaze of ketchup or a tomato-based sauce is commonly brushed on during baking. The loaf is cooked to an internal temperature of at least 160°F (71°C) for beef, pork, or lamb, or 165°F (74°C) for poultry, and rested briefly before slicing.

Serving usually includes mashed potatoes and vegetables, with leftovers often used in sandwiches. In many regions, meatloaf is associated with home cooking and budget-friendly meals, and regional variants reflect local tastes and available ingredients.

History traces meatloaf to European traditions of combining ground meat with fillers and binding agents to stretch portions. It gained widespread popularity in the United States during the 20th century, where the tomato-based glaze or ketchup topping became a distinctive, enduring variation.