← Back
American cuisine

Meatloaf

A loaf of ground meat, egg and breadcrumbs baked with a tomato glaze.

Well-cooked hot dish

Meatloaf — dish photo
Meatloaf — American cuisine. Photograph of the dish.

Ingredients

  • ground beef
  • egg
  • breadcrumbs
  • milk
  • onion
  • ketchup
  • salt
  • pepper

How it is prepared

The mixture is shaped in a tin and baked until cooked through (71 °C / 160 °F for ground meat).

Food safety with low immunity

  • Minced meat and dishes made from it must always be fully cooked — including the middle.
  • Eggs should be fully cooked, with firm whites and yolks.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Once cooled, refrigerate (within 2 hours) and eat within 1–2 days.

Reheating

In the oven until hot in the centre; in a microwave, turn halfway.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.

Nutrition (per 100 g)

Energy199 kcal
Protein17.5 g
Fat10.7 g
Carbohydrate7.2 g
Fibre0.4 g
Sodium416 mg

Figures are for a comparable item in the USDA FoodData Central database: “Meat loaf made with beef”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2706499

More from this cuisine

United States: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →