Meatloaf
Ground meat shaped into a loaf and baked or smoked.
Meatloaf is made by mixing ground meat with other ingredients, shaping the mixture into a loaf, and then baking or smoking it. It can be shaped by hand on a baking tray or pressed into a loaf pan. While ground beef is the most common base, other meats like lamb, pork, veal, venison, poultry, or seafood are also used, sometimes in combination. Vegetarian versions replace the meat with imitation meat or pulses. Once cooked, the loaf is sliced into individual portions like bread. Because meatloaf can turn out dry, cooks use various methods to keep it moist: adding bread crumbs and eggs, covering it with sauce, wrapping it, or mixing in fatty meats, cheese, or vegetables.
Historically, meatloaf is a traditional dish in Austria, Slovakia, Germany, the Czech Republic, Nordic countries, and Flanders, and it is related to the meatball in Dutch cuisine. In North America, it traces back to scrapple—a mix of ground pork and cornmeal brought by German-Americans in colonial Pennsylvania. The modern American version did not appear in cookbooks until the late 1800s.
Different countries have their own versions. In Austria, it is called *faschierter Braten* or *falscher Hase*; it is usually unfilled, but a bacon-wrapped variation exists, and when stuffed with three hard-boiled eggs, it is known as *Stephaniebraten*. It is served warm with mashed potatoes or cold with Cumberland sauce. In Belgium, *vleesbrood* or *fricandon* (Dutch) or *pain de viande* (French) is eaten warm with sauces or cold with bread. Bulgaria’s *Rulo Stefani* resembles Hungary’s *Stefánia* meatloaf, with hard-boiled eggs and sometimes carrots and pickled gherkins inside. In Slovakia and Czechia, *sekaná* may include hard-boiled eggs, gherkins, or wienerwurst. Denmark’s *forloren hare* or *farsbrød* mixes pork and beef, topped with bacon strips or cubes, and is served with boiled or mashed potatoes and brown gravy sweetened with redcurrant jam. Finland’s *lihamureke* is seasoned only with salt and pepper, never stuffed, and eaten with mashed potatoes and brown sauce. Germany calls it *Hackbraten*, *faschierter Braten*, *Wiegebraten*, *falscher Hase*, or *Heuchelhase*; it often contains boiled eggs. (Note: *Fleischlaib* actually refers to *Leberkäse*, not meatloaf.) Greece’s *rolo* is usually filled with hard-boiled eggs, though other variations exist. Hungary’s *Stefánia szelet* is a long meatloaf bake
- type
- Dish
- main_ingredients
- Ground meat (beef, lamb, pork, veal, poultry, seafood, or combinations)
- region
- Austria, Belgium, Bulgaria, Czechia, Denmark, Finland, Germany, Greece, Hungary, Italy, Macedonia, Netherlands, Poland, Romania, Slovakia, Sweden, UK, Philippines, Turkey, Vietnam, Chile, Israel, Leba
- typical_serving
- Sliced, served warm or cold
- common_additions
- Bread crumbs, eggs, sauce, cheese, vegetables, hard-boiled eggs
Lore & Background
Meatloaf has roots in European cuisines, including Austrian, German, Czech, and Nordic traditions. In North America, it traces back to scrapple, a mixture of ground pork and cornmeal brought by German-Americans in Pennsylvania. The first recorded recipe for modern North American meatloaf dates from the late 1870s, instructing cooks to chop whatever meat was on hand and add salt, pepper, onion, egg, and milk-soaked bread. It was originally served as a breakfast food.
Reader's Guide
Meatloaf's significance lies in its adaptability and role as a comfort food. During the Great Depression in the US, it helped families stretch budgets by using inexpensive meat and leftover ingredients like cereal grains or crackers. Today, it remains a staple in diners and restaurants across Canada and the US, often served with a tomato-based sauce or gravy. Variations exist worldwide, from the Austrian 'falscher Hase' to the Filipino 'embutido' and the Vietnamese 'chả'. The dish can be made with various meats, including poultry and seafood, and vegetarian versions use imitation meat or pulses. Its enduring popularity stems from its simplicity, versatility, and ability to incorporate diverse flavors and fillings.
Did You Know?
- Meatloaf is a cousin to the meatball in Dutch cuisine.
- The first recorded recipe for modern North American meatloaf dates from the late 1870s.
- In Austria, a meatloaf filled with three hard-boiled eggs is called 'Stephaniebraten'.
- The Vietnamese version of meatloaf, called chả, is boiled rather than baked or smoked.
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