Know what’s on your plate
Meatloaf
Calories & nutrition facts
made with beef
Nutrition facts
Per 100 g% DV- Calories 199 kcal —
- Protein 17 g 35%
- Carbohydrate 6.8 g 2%
- Fat 11 g 14%
- Saturated fat 4 g 20%
- Fibre 0.4 g 1%
- Sugars 1.8 g —
- Sodium 416 mg 18%
- Cholesterol 76 mg 25%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 14 µg 2%
- Vitamin C 0.6 mg 1%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.16 mg 1%
- Vitamin K 1.1 µg 1%
- Thiamin (B1) 0.09 mg 7%
- Riboflavin (B2) 0.19 mg 14%
- Niacin (B3) 3.7 mg 23%
- Vitamin B6 0.27 mg 16%
- Folate (B9) 20 µg 5%
- Vitamin B12 1.7 µg 70%
- Choline 69.1 mg 13%
Minerals
- Calcium 64 mg 5%
- Iron 2.1 mg 11%
- Magnesium 19 mg 5%
- Phosphorus 169 mg 14%
- Potassium 273 mg 6%
- Zinc 3.8 mg 35%
- Copper 0.07 mg 8%
- Selenium 17.1 µg 31%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 199 | 18 g | 6.8 g | 11 g |
| 1 × 1 medium slice | 108 g | 215 | 19 g | 7.3 g | 12 g |
| 1 × 1 small or thin slice | 86 g | 171 | 15 g | 5.8 g | 9.2 g |
| 1 × 1 large slice | 144 g | 287 | 25 g | 9.8 g | 15 g |
| 1 × 1 cocktail meatball | 7 g | 14 | 1.2 g | 0.5 g | 0.8 g |
| 1 × 1 small meatball | 14 g | 28 | 2.4 g | 1 g | 1.5 g |
| 1 × 1 medium meatball | 28 g | 56 | 4.9 g | 1.9 g | 3 g |
| 1 × 1 large meatball | 42 g | 84 | 7.3 g | 2.9 g | 4.5 g |
| 1 × 1 small patty | 81 g | 161 | 14 g | 5.5 g | 8.7 g |
| 1 × 1 medium patty | 101 g | 201 | 18 g | 6.9 g | 11 g |
| 1 × 1 large patty | 134 g | 267 | 23 g | 9.1 g | 14 g |
| 1 × 1 cup | 140 g | 279 | 25 g | 9.5 g | 15 g |
Similar foods
- Beef steak meatloafwater164 kcal / 100 g
- Reindeer meatloaf183 kcal / 100 g
- Chicken meatloaf186 kcal / 100 g
- Meatloaf with potatoesvegetable, frozen meal134 kcal / 100 g
- Puerto Rican meatloafstyle325 kcal / 100 g
- Meat loafhomemade213 kcal / 100 g
- Ground beef loaflean, baked240 kcal / 100 g
- Lamb or mutton loaf192 kcal / 100 g
- Pork meat loaf183 kcal / 100 g
- Beef rollprepared157 kcal / 100 g
Questions about Meatloaf
How long should you bake meatloaf, and what temperature should it reach?
Bake a loaf of about 900 g at 180°C for roughly 60–75 minutes. Check the centre with a food thermometer: it should reach 71°C, then rest the loaf for 10 minutes before slicing.
How do you stop meatloaf from falling apart?
Mix in a binder such as beaten egg and breadcrumbs, and combine the ingredients just until they hold together; overmixing can make the loaf dense. Let it rest for 10 minutes after baking so the slices set.
How do you keep meatloaf from drying out?
Use meat that is not too lean and avoid baking it beyond a safe centre temperature of 71°C. Brushing the top with a tomato-based glaze during the last 15 minutes helps keep the surface moist.
How long does cooked meatloaf keep in the fridge?
Cool it promptly, then refrigerate it in a covered container and eat it within 3–4 days. Reheat slices until steaming hot throughout.
Can you freeze cooked meatloaf?
Yes. Freeze it whole or in individual slices, wrapped tightly or sealed in a freezer-safe container. Thaw it in the fridge before reheating, or reheat slices from frozen until steaming hot throughout.
What goes well with meatloaf?
Serve it with mashed potatoes and peas, green beans or roasted carrots; the savoury loaf also pairs well with gravy or a tangy tomato glaze. Cold slices make a good sandwich with mustard or pickles.
What can you use instead of breadcrumbs in meatloaf?
Use rolled oats, crushed crackers or finely chopped stale bread in a similar amount. Oats give a softer, slightly more substantial texture; add them gradually so the mixture stays moist but holds its shape.
Source: FNDDS (USDA) 27214100 · per 100 g · carbohydrate per EU label, fibre excluded
