Meat loaf made with beef, veal and pork
Common food
Photo: Wikipedia
This classic meatloaf is a savory, comforting blend of ground beef, veal, and pork, baked to a tender, juicy texture with a rich, umami-packed flavor. Its nutrition profile offers a solid protein punch (17.27g per 100g) with moderate fat, making it a satisfying centerpiece for a hearty meal.
Calorie split: 36% protein · 15% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory comfort-food flavor and its ability to feed a crowd with simple, wholesome ingredients. It's a nostalgic staple in many family kitchens, often served with mashed potatoes and gravy.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and sodium content can be a concern for heart health. To mitigate this, choose leaner meat blends, incorporate finely grated vegetables like carrots or zucchini into the mix, and serve with a large side of steamed or roasted non-starchy vegetables to balance the plate.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like iron and zinc from red meat.
- Veal adds a subtle tenderness and nuanced flavor to the blend.
- A versatile base that can be customized with various herbs and vegetables.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'meatloaf' in English dates back to the late 18th century, but the concept of ground meat mixed with binders and baked is far older, with roots in ancient Roman cookbooks.
Full nutrition (USDA data · scales with serving)
| Water | 63.3 g |
| Energy | 196 kcal |
| Protein | 17.3 g |
| Total lipid (fat) | 10.5 g |
| Carbohydrate, by difference | 7.2 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 63.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 169 mg |
| Potassium, K | 269 mg |
| Sodium, Na | 412 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 19.2 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.6 mg |
| Vitamin B-6 | 0.26 mg |
| Folate, total | 21.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 69.2 mg |
| Vitamin B-12 | 1.4 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 22.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 0.19 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 0.90 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.33 g |
| MUFA 18:1 | 3.8 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.72 g |
| PUFA 18:2 | 0.62 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, ground, 70% lean meat / 30% fat, loaf, cooked, baked — USDA does not publish this profile for Meat loaf made with beef.
| Tryptophan | 0.12 g |
| Threonine | 0.92 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.61 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.93 g |
| Tyrosine | 0.73 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.78 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.6 g |
| Proline | 1.2 g |
| Serine | 0.95 g |
FAQ
Why use a mix of beef, veal, and pork?
This classic blend, often called 'meatloaf mix,' combines the rich flavor of beef, the tenderness of veal, and the moistness of pork for a superior texture and taste compared to using a single meat.
How do I prevent my meatloaf from being dry?
Avoid overmixing the meat, use a binder like breadcrumbs soaked in milk, include moistening ingredients like grated onion or tomato paste, and cook to an internal temperature of 160°F (71°C) without overbaking.
Can I make this recipe gluten-free?
Yes, substitute the breadcrumbs with gluten-free oats, crushed gluten-free crackers, or almond flour. Ensure any other added sauces or seasonings are also certified gluten-free.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.96 kcal/g · 35% calories from protein · 0.4 g fiber · 1.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.53 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.