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{{Short description|Dish of baked or smoked shaped ground meat}}
{{About|the meat dish|the singer and actor|Meat Loaf}}
[[File:MeatloafWithSauce.jpg|thumb|American meatloaf with tomato [[ketchup]] ]]

'''Meatloaf''' is a [[dish (food)|dish]] of [[ground meat]] that has been combined with other ingredients and formed into the shape of a [[loaf]], then [[baked]] or [[Smoking (cooking)|smoked]]. The final shape is either hand-formed on a [[baking tray]], or pan-formed by cooking it in a [[Bread pan|loaf pan]].<ref name="zeldes">{{Cite web |url=http://www.diningchicago.com/blog/2010/06/30/eat-this-meatloaf-easy-comfort/ |title=Eat this! Meatloaf, easy comfort |last=Zeldes |first=Leah A. |date=2009-09-02 |website=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide, Inc. |url-status=live |archive-url=https://web.archive.org/web/20111011211536/http://www.diningchicago.com/blog/2010/06/30/eat-this-meatloaf-easy-comfort/ |archive-date=2011-10-11 |access-date=2010-08-03}}</ref> It is usually made with [[ground beef]], although ground [[Lamb and mutton|lamb]], [[pork]], [[veal]], [[venison]], [[poultry]], and [[seafood]] are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use [[imitation meat]] or [[Legume|pulses]].

The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in [[bread crumbs]] and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich, [[cheese]]s, or [[vegetables]].

== History ==

Meatloaf is a traditional [[German cuisine|German]], [[Scandinavian cuisine|Scandinavian]] and [[Belgian cuisine|Belgian]] dish, and it is a cousin to the [[meatball]] in [[Dutch cuisine]].

American meatloaf<ref name="Meatloaf history">{{Cite web |url=http://www.buzzle.com/editorials/1-2-2006-85269.asp |title=Meatloaf Gaining Popularity among Food Connoisseurs |website=www.buzzle.com |access-date=3 May 2018}}</ref>{{Better source needed|date=June 2020|reason=low-quality blog; repeats claims made in many places, quoting McW re scrapple, but where is the original McW quote?}} has its origins in [[scrapple]], a mixture of ground pork and [[cornmeal]] served by [[German-Americans]] in Pennsylvania since [[Colonial history of the United States|colonial times]].<ref name="Meatloaf history" /> Meatloaf in the contemporary American sense did not appear in [[cookbooks]] until the late 19th century.<ref name="zeldes" />

== National variations ==
{{more citations needed section|date=June 2015}}

=== Europe ===
[[File:Sekaná 007.jpg|thumb|Czech ''[[sekaná]]'']]

The [[Austrian cuisine|Austrian]] version of meatloaf is called ''faschierter Braten'' (literally "[[Ground meat|minced]] [[wikt:roast#Noun|roast]]", from ''faschieren'', "to [[Ground meat|mince]]", and ''ein Braten'', "a [[wikt:roast#Noun|roast]]"),<ref>{{Cite book |last=Beer |first=G. |url=https://books.google.com/books?id=b8oTz2TlOBQC&pg=PA56 |title=Austrian Cooking and Baking |publisher=Dover Publications |year=1975 |isbn=978-0-486-23220-1 |page=56 |access-date=December 15, 2018}}</ref> also known as ''falscher Hase'', or 'fake rabbit'.<ref>{{cite web |title=Recipe for Austrian Meatloaf |url=https://www.austria.info/en/things-to-do/food-and-drink/recipes/faschierter-braten |website=www.austria.info |access-date=2 August 2022 |language=en}}</ref> Most of the time, it is not filled (as it may be in Germany), though the variation ''im Speckmantel'' involves wrapping the exterior in ham or bacon before baking.<ref>{{cite web |title=Faschierter Braten im Speckmantel mit Zwiebel-Fisolen und Erdäpfeln {{!}} Frisch Gekocht |url=https://frischgekocht.billa.at/rezept/faschierter-braten-im-speckmantel-mit-zwiebel-fisolen-und-erdaepfeln-BI-23504 |website=frischgekocht.billa.at |access-date=2 August 2022 |language=de-AT}}</ref> Often, it is served with mashed potatoes (when warm), or with [[Cumberland sauce]] (when cold).

The [[Belgian cuisine|Belgian]] version of meatloaf is called ''vleesbrood'' (meatbread);<ref>{{Cite web|date=2020|title=Vleesbrood|url=https://en.bab.la/dictionary/dutch-english/vleesbrood|archive-url=|archive-date=|access-date=9 January 2021|website=en.bab.la}}</ref> however, ''fricandon'' is also used to refer to it in Dutch. In French, it is called ''pain de viande''. It is usually served warm and can then be served with various sauces, but can also be eaten cold with a loaf of bread.

''Rulo Stefani'' ({{lang-bg|Руло Стефани}}),<ref>{{Cite web |url=https://www.thebulgarianchef.com/post/meatloaf-stefani |title=Meatloaf Stefani (Руло Стефани) |last=Tacheva |first=Veronika |date=January 29, 2020 |website=The Bulgarian Chef |access-date=April 5, 2020}}</ref> a [[Bulgarian cuisine|Bulgarian]] meatloaf is similar to the Hungarian ''Stefánia'' meatloaf, with hard-boiled eggs, and sometimes with chopped carrots and pickled gherkins in the middle.

In the [[Czech cuisine|Czech Republic]], meatloaf is referred to as ''sekaná'' ('chopped'). It is optional to put hard boiled eggs, gherkins, or wienerwurst inside.

[[Danish cuisine|Danish]] meatloaf is called ''forloren hare'' ('mock hare') or ''farsbrød'' ('ground-meat bread') and is usually made from a mixture of ground pork and beef with strips of [[bacon]] or cubed bacon on top. It is served with boiled or mashed potatoes and brown gravy sweetened with [[Redcurrant|red currant]] jam.<ref>{{in lang|da}} [http://www.dk-kogebogen.dk/opskrift2/visopskrift.php?id=26375 Min far's forloren Hare, FÅS IKKE BEDRE] {{webarchive|url=https://web.archive.org/web/20101204105542/http://www.dk-kogebogen.dk/opskrift2/visopskrift.php?id=26375 |date=2010-12-04 }}</ref>

[[Finnish cuisine|Finnish]] meatloaf is called ''lihamureke''. It is entirely based on the basic meatball recipe. The only spices used are salt and pepper. It is not customary to stuff ''lihamureke'' with anything. The usual side dish is mashed potatoes, and ''lihamureke'' is usually served with brown sauce.

In [[German cuisine|Germany]], meatloaf is referred to as ''Hackbraten'' (literally "ground roast", from ''Hackfleisch'', "[[ground meat]]", and ''ein Braten'', "a [[wikt:roast#Noun|roast]]"), ''faschierter Braten'' (literally "[[Ground meat|minced]] [[wikt:roast#Noun|roast]]", from ''faschieren'', "to [[Ground meat|mince]]", and ''ein Braten'', "a [[wikt:roast#Noun|roast]]"), ''Wiegebraten'', ''falscher Hase'' ("false hare" or "faux hare") and ''Heuchelhase'' ("mock-hare"). In some regions, it often has boiled eggs inside. ''[[Leberkäse|Fleischlaib]]'' does literally mean "meat-loaf", but is actually another name for ''[[Leberkäse]]'' (literally "liver-cheese"), which is not a meatloaf.

In [[Greek cuisine|Greece]], meatloaf is referred to as ''rolo'' (Ρολό)<ref>{{Cite book |last1=Maltese |first1=W. |url=https://books.google.com/books?id=eab0AAAAQBAJ&pg=PA86 |title=Everyday Gourmet: A Memoir |last2=Clark |first2=B. |publisher=Wildside Press |year=2013 |isbn=978-1-4794-0987-7 |series=Traveling gourmand series |page=86 |access-date=December 15, 2018}}</ref> and it is usually filled with hard boiled eggs, although several other variations exist.<ref>{{Cite web |url=http://www.greekmasa.gr/index.php?option=com_content&task=view&id=2140&Itemid=49/ |title=(Greek) Ρολό κιμά με γέμιση αυγά, καρότο, πιπεριά και μπέικον |website=greekmasa.gr |url-status=live |archive-url=https://web.archive.org/web/20170910085632/http://www.greekmasa.gr/index.php?option=com_content&task=view&id=2140&Itemid=49%2F |archive-date=10 September 2017 |access-date=3 May 2018}}</ref>

Stefania meatloaf ({{lang-hu|Stefánia szelet}})<ref>[http://recept.grocceni.com/stefaniavagdalt.html Stefánia meatloaf] {{webarchive|url=https://web.archive.org/web/20081224042616/http://recept.grocceni.com/stefaniavagdalt.html |date=2008-12-24 }}</ref> or Stefania slices are a type of [[Hungarian cuisine|Hungarian]] long meatloaf baked in a loaf pan, with 3 hard boiled eggs in the middle, making decorative white and yellow rings in the middle of the slices.

In [[Italian cuisine|Italy]], meatloaf is called ''polpettone'' and can be filled with eggs, ham and cheese, and other ingredients.<ref>{{Cite book |last=Root |first=W. |url=https://books.google.com/books?id=M4k-DwAAQBAJ&pg=PA292 |title=The Food of Italy |publisher=Vintage Books |year=1992 |isbn=978-0-679-73896-1 |page=292 |access-date=December 15, 2018}}</ref>

The [[Macedonian cuisine|Macedonian]] ''Rolat'' is a similar dish to the chiefly Arab, though also Persian and South-Asian, kofta. Ground beef is rolled and cooked until brown. It can be cooked with vegetables and various sauces.

The [[Dutch cuisine|Dutch]] version of meatloaf is called ''gehaktbrood'' and can be eaten warm or cold.<ref>{{Cite web |url=https://www.okokorecepten.nl/recept/vlees/gehaktbrood/ |title=De lekkerste gehaktbrood recepten - okoko recepten |website=okokorecepten.nl |url-status=live |archive-url=https://web.archive.org/web/20170823021426/https://www.okokorecepten.nl/recept/vlees/gehaktbrood/ |archive-date=23 August 2017 |access-date=3 May 2018}}</ref> ''[[Slavink]]'' is sometimes thought of as a small meatloaf, though it is pan-fried.

In [[Polish cuisine]], the dish called ''pieczeń rzymska'' ("Roman roast") or ''klops'' is made of ground pork, beef, onions and garlic, with an obligatory hard boiled egg inside.

In [[Romanian cuisine]], there is a meatloaf dish called ''drob'', similar to other minced meat dishes in the region like the Bulgarian ''Rulo Stefani'' or the Hungarian ''Stefánia'' meatloaf. The major difference is that ''drob'' is always made with lamb organs (or a mixture of lamb organs and pork or veal), and the hard boiled eggs in the centre of the ''drob'' are optional.

[[Swedish cuisine|Swedish]] meatloaf is called ''köttfärslimpa'' (literally "minced meat-loaf", from ''köttfärs'', "[[Ground meat|minced meat]]", and ''limpa'', "loaf") and is usually made from a mixture of ground pork and beef. It is served with boiled or mashed potatoes, brown sauce gravy, often made from the meat juice that comes from cooking the meatloaf, and lingonberry jam. It is also used thinly sliced as a spread on sandwiches.<ref>{{cite web |title=Stadig köttfärslimpa – lätt att skära i fina skivor! |url=https://www.kryddburken.se/2016/10/10/stadig-kottfarslimpa-latt-att-skara-i-fina-skivor/ |website=www.kryddburken.se |access-date=11 April 2020 |language=sv-SE |date=10 October 2016}}</ref>

In the [[British cuisine|UK]], there are regional pork meatloaf dishes known as [[haslet]], which can be eaten cold or hot.<ref>{{Cite book |last=Edington |first=S. |url=https://books.google.com/books?id=4bxiDwAAQBAJ&pg=PT197 |title=Classic British Cooking |publisher=Pavilion Books |year=2018 |isbn=978-1-911358-49-7 |page=pt197 |access-date=December 15, 2018}}</ref>

In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French hastilles meaning entrails. In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stale white bread, minced pork, sage, salt and black pepper.[1] It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is occasionally sold on a delicatessen counter.

In [[France]], Meatloaf is not a dish well-known or appreciated by the locals.

=== Asia ===

The Bangladeshi version of meatloaf is called ''Maṅśer lof''.{{citation needed|date=June 2021}}

In Korea, there is a meatloaf dish called  [[Tteok-galbi]] and [[Neobiani]].

''Khuchmal'' ({{lang|mn|хучмал}}) is served with mashed potatoes cooked over the ground meat.<ref>{{Cite web |url=http://www.hool.mn/?dazo=foodfull&foodid=111&MenuID=1 |title=Welcome to nginx! |website=www.hool.mn |url-status=live |archive-url=https://web.archive.org/web/20130225045324/http://www.hool.mn/?dazo=foodfull&foodid=111&MenuID=1 |archive-date=25 February 2013 |access-date=3 May 2018}}</ref>

[[File:Homemade Pork Embutido.jpg|thumb|Filipino pork ''[[Embutido (Filipino cuisine)|embutido]]'']]
[[File:Hardinera, Lucban Meatloaf, Quezon Meatloaf.png|thumb|The Filipino ''[[hardinera]]'' meatloaf is distinctively oval due to the use of traditional tin molds called the ''llanera''.]]

''[[Embutido (Filipino cuisine)|Embutido]]'' (not to be confused with the Spanish ''[[embutido]]'') is made of well-seasoned ground pork, raisins, minced carrots, sausages, and whole boiled eggs. The meat is molded into a roll with the sausages and hard boiled eggs set in the middle. Another variation of the dish involves wrapping the meatloaf with pork crow or [[mesentery]]. It is then wrapped in aluminum foil (historically, banana leaves) and steamed for an hour. The cooked ''embutido'' may be stored in freezers. It is usually served fried and sliced for breakfast.<ref name="nyt">{{Cite news |last=Lam |first=Francis |url=https://www.nytimes.com/2015/01/11/magazine/the-rich-tradition-of-filipino-embutido.html |title=The Rich Tradition of Filipino Embutido |date=7 January 2015 |work=The New York Times Magazine |access-date=11 December 2018}}</ref>

''Embutido'' is sometimes confused with ''[[Morcón (Filipino cuisine)|morcón]]'' (also not to be confused with Spanish ''[[morcón]]''), due to their similarity in appearance. However, ''morcón'' is a beef [[roulade]], not a meatloaf.

''[[Hardinera]]'' is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others.

[[File:Dalyan köfte with pilav.jpg|thumb|''Dalyan köfte'' with rice pilaf and salad]]

In [[Turkish cuisine]], there is a version of meatloaf called ''dalyan köfte'' or ''rulo köfte''; it is typically filled with carrots, peas, and whole boiled eggs.<ref name="Yegul2010">{{Cite book |last=Murat Yegul |url=https://books.google.com/books?id=Rpax4hPuPmkC&pg=PP3-IA1 |title=The Secrets of Hearty Turkish Home Cooking |date=September 2010 |publisher=AuthorHouse |isbn=978-1-4520-4794-2 |pages=3–}}</ref>

The Vietnamese meatloaf version is called ''chả''. It is boiled rather than baked or smoked.<ref>{{Cite book |last1=Bruni |first1=F. |url=https://books.google.com/books?id=jHtODAAAQBAJ&pg=PT21 |title=A Meatloaf in Every Oven |last2=Steinhauer |first2=J. |last3=Naron |first3=M.P. |publisher=Grand Central Publishing |year=2017 |isbn=978-1-4555-6306-7 |page=pt21 |access-date=December 15, 2018}}</ref> There are many versions of ''chả'' that differ in the ingredients used.

=== South America ===

Chilean meatloaf, known as ''Asado Alemán'' (German roasted meat)<ref>{{cite book |url=https://books.google.com/books?id=Wvp3DwAAQBAJ&pg=PT217 |page=217 |title=Atención: Die besten Reportagen aus Lateinamerika |language=de |editor1-first=Erhard |editor1-last=Stackl |publisher=Czernin |year=2014 |isbn=9783707605051}}</ref> is a staple of southern Chilean cuisine, especially in areas known for having been influenced by the arrival of German immigrants during the 18th and 19th century. The most common recipe nowadays consists of ground beef, carrots, sausages, boiled eggs and breadcrumbs, cooked in the oven and normally served with a side-dish of mashed potatoes or rice.

The Cuban version of meatloaf is called ''pulpeta''. It is made with ground beef and ground ham, and stuffed with [[hard boiled eggs]], and it is cooked on the stovetop.<ref>{{Cite web |url=http://tasteofcuba.com/pulpeta.html |title=Cuban Meatloaf recipe - How to Make Pulpeta Cubana |url-status=live |archive-url=https://web.archive.org/web/20160521183507/http://tasteofcuba.com/pulpeta.html |archive-date=21 May 2016 |access-date=24 September 2018}}</ref> The dish was brought to public attention, albeit mistakenly referred to as a sausage, in the second episode of the third season of ''[[The Cosby Show]]'', entitled "Food for Thought".<ref>{{Cite web |url=http://www.tv.com/shows/the-cosby-show/trivia/season-all/10 |title=The Cosby Show |publisher=TV.com |url-status=live |archive-url=https://web.archive.org/web/20140716141005/http://www.tv.com/shows/the-cosby-show/trivia/season-all/10 |archive-date=2014-07-16 |access-date=2014-08-09}}</ref> However, due to Cuba's strict laws regarding the purchasing of meat products, especially beef, meatloaf is not a common dish in Cuba.

=== Jewish cuisine ===
In [[Jewish cuisine|Ashkenazi Jewish cuisine]], meatloaf is called ''Klops'' ({{lang-he|קלופס}}) and can be served cold or hot. It is sometimes filled with whole boiled eggs.<ref>{{Cite book |last=Samuel Cohen |publisher=Modan |page=82 |language=he |script-title=he:המטבח היהודי של שמוליק כהן |trans-title=Shmoolik Cohen's Jewish Cuisine}}</ref> The name presumably comes from the German ''Klops'' 'meatball'.

=== Middle East ===
In Lebanon, ''[[kibbeh]]'' (ground beef or lamb mixed with Bulgar) can sometimes be formed into a loaf and baked. It is sometimes made from raw meat.

=== North America ===

Mexican meatloaf is known as ''albondigón'' and is small in size.

The first recorded recipe for the modern American meatloaf dates from the late 1870s.<ref name=":0">{{Cite web |date=2017-03-06 |title=A Brief History of Meatloaf |url=https://www.bonappetit.com/story/history-of-meatloaf |access-date=2023-04-28 |website=Bon Appétit |language=en-US}}</ref> Those preparing the dish were told to chop up whatever meat was on hand, the meat most likely being beef. To that they added salt, pepper, onion, egg and milk-soaked bread. This meatloaf was originally served as a breakfast food.<ref name=":0" />[[File:Meatloaf close up.jpg|thumb|right|200px|Sliced meatloaf topped with tomato sauce]]
During the [[Great Depression]], cooking meatloaf was a way for families to stretch the [[home economics|food budget]] by using an inexpensive type of meat and left-over ingredients. Along with [[spice]]s,<ref name="Meatloaf history" /> it was popular to add [[cereal|cereal grains]], [[bread]] or [[saltine]] crackers to the meatloaf to add bulk and stretch the meat. This tradition of additions still lives on, but with new goals: primarily, producing a lower-fat dish with superior binding and consistency.

Meatloaf recipes in America are typically made with a [[sauce]] or [[relish]], often applied before cooking. Many recipes call for a [[tomato sauce]] to be poured over the loaf, which forms a crust during baking.<ref name="Tasty">{{Cite web |url=http://www.tastymeatloafrecipes.com/ |title=tastymeatloafrecipes.com - Resources and Information. |website=www.tastymeatloafrecipes.com |url-status=live |archive-url=https://web.archive.org/web/20170626094609/http://tastymeatloafrecipes.com/ |archive-date=26 June 2017 |access-date=3 May 2018}}</ref> A simple [[Brown gravy|brown]] or [[onion gravy]] or a can of [[cream of mushroom soup]] can substitute for tomato-based sauce, but the meatloaf is prepared in a similar manner. [[Barbecue sauce]], tomato [[ketchup]], or a mixture of ketchup and [[mustard (condiment)|prepared mustard]] may also be used. This style of meatloaf may be topped with a "meatloaf sauce" consisting of ketchup and [[brown sugar]]. Another variety of meatloaf, in the same style, is prepared by "frosting" the loaf with [[mashed potatoes]], drizzling a small amount of [[butter]] over the top, and then [[Food browning|browning]] it in the oven.

Some recipes are even more imaginative. There are vegetarian meatloaves, vegan meatloaves, even meatloaves made with ahi tuna, French fries, Fritos, Spanish chorizo, mint and pine nuts.<ref>{{Cite news |last=Severson |first=Kim |date=2017-02-06 |title=Binding the Nation in Its Love of Meatloaf |language=en-US |work=The New York Times |url=https://www.nytimes.com/2017/02/06/dining/meatloaf-book-recipes.html |access-date=2023-04-28 |issn=0362-4331}}</ref> Sculpted versions such as [[feetloaf]] are also becoming popular, especially on social media.<ref>{{cite news |last1=Heil |first1=Emily |title=It's almost Halloween, and 'feetloaf' is already giving us nightmares |url=https://www.washingtonpost.com/news/voraciously/wp/2019/10/24/its-almost-halloween-and-feetloaf-is-already-giving-us-nightmares/ |newspaper=Washington Post |access-date=28 November 2023}}</ref>

Meatloaf in America is normally served warm, as part of a main course, but it can also be sliced as a [[cold cut]] (and then used in sandwiches). This dish can be considered a typical [[comfort food]] in the US and Canada, and so it is served in many [[diner]]s and restaurants. Indeed, meatloaf is said to have attained iconic comfort food status along with hamburgers, fried chicken and mac and cheese.<ref>{{Cite web |last=January 2019 |first=Noelle Carter Noelle Carter is the former Los Angeles Times Test Kitchen director She left in |date=2017-03-24 |title=The joy of meatloaf, that iconic comfort food |url=https://www.latimes.com/food/dailydish/la-fo-meatloaf-story-recipes-20170325-story.html |access-date=2023-04-28 |website=Los Angeles Times |language=en-US}}</ref> In a 2007 poll by ''[[Good Housekeeping]]'', meatloaf was the seventh-favorite dish of Americans.<ref>{{Cite web |url=http://www.floridatoday.com/story/life/style/2015/07/21/sunday-supper-meatloaf-favorite-comfort-food/30472233/ |title=Sunday Supper: Meatloaf is a favorite comfort food |date=July 21, 2015 |website=Florida Today |url-status=live |archive-url=https://web.archive.org/web/20170915023947/http://www.floridatoday.com/story/life/style/2015/07/21/sunday-supper-meatloaf-favorite-comfort-food/30472233/ |archive-date=September 15, 2017 |access-date=June 15, 2017}}</ref>

In [[Puerto Rican cuisine]], meatloaf is known as ''albondigón'' or ''butifarrón al horno''. Puerto Rican style meatloaf is made with ground pork, beef, turkey, [[adobo]], [[Worcestershire sauce]], milk, ketchup, potatoes, red beans, breadcrumbs, parsley, and a hard-boiled egg in the middle.

== See also ==
{{too many see alsos|date=January 2024}}
{{Portal|Food}}

* {{annotated link|Cheeseburger}}
* {{annotated link|Groaty pudding}}
* {{annotated link|Haggis}}
* {{annotated link|Ham loaf}}
* {{annotated link|Hamburger}}
* {{annotated link|Lasagna}}
* {{annotated link|List of beef dishes}}
* {{annotated link|Murtabak}}
* {{annotated link|Meatball}}
* {{annotated link|Meat pie}}
* {{annotated link|Nut roast}}
* {{annotated link|Nutraloaf}}
* {{annotated link|Red pudding}}
* {{annotated link|Salisbury steak}}
* {{annotated link|Swiss steak}}
* {{annotated link|Tteok-galbi}}

== References ==
{{reflist}}

== External links ==
* {{commons category-inline}}
* {{Wikibooks inline|Cookbook:Meatloaf}}

{{Use dmy dates|date=April 2020}}
[[Category:Meat dishes]]
[[Category:Cooking techniques]]
[[Category:Baked foods]]
[[Category:Roman cuisine]]
[[Category:American cuisine]]
[[Category:Belgian cuisine]]
[[Category:German cuisine]]
[[Category:Swedish cuisine]]
[[Category:Finnish cuisine]]
[[Category:Danish cuisine]]

[[Category:Smoked meat]]
[[Category:Ground meat]]

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Latin: A a Á á À à Â â Ä ä Ǎ ǎ Ă ă Ā ā Ã ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}

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meatloaf: Sitelink, Statement: P910, Title, Description: en, Statement: P1754

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List of beef dishes (edit)
Meat pie (edit)
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Meatloaf (edit)
Red pudding (edit)
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