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Portions and preparation · USDA nutrition

Meatloaf with beef calories per cup: 274–283 across all 3 named USDA examples

Across all 3 named USDA examples, a cup contains 274–283 calories. Their listed weights span 140–178 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 84 g

167calories

Meat loaf made with beef

Protein
14.7 g
Carbs
6 g
Fat
9 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706499 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 165–172 calories in the records' own listed source servings and 159–199 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Meatloaf made with beef, begin by separating “Meat loaf made with beef” from “Meat loaf made with beef, with tomato-based sauce.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 3 linked records.

Equal-weight view

How meatloaf made with beef records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Meat loaf made with beef, with tomato-based sauce 159 kcal
    159 kcal
  2. Meat loaf made with beef, veal and pork 196 kcal
    196 kcal
  3. Meat loaf made with beef 199 kcal
    199 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 direct matches. All sit within “Meat mixed dishes.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 3 records together under the exact grouping key “meat loaf made with beef.” That rule determines membership before any nutrition result is read.

For Meatloaf made with beef, this page can compare 3 named records from FDC 2706499 through FDC 2706500. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

84–108 g before composition

The largest source amount is 1.3× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

40 kcal separates the fixed-weight endpoints

The lower endpoint is “with tomato-based sauce”; the higher is “Meat loaf.” This isolates density, not ingredient causation.

Discriminator

3.7 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “with tomato-based sauce” (13.8 g) and “Meat loaf” (17.5 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every meatloaf made with beef.

Important: “Lower” begins with Meat loaf made with beef, veal and pork; “higher” ends with Meat loaf made with beef, with tomato-based sauce, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every meatloaf made with beef meal.

Full comparison

Compare every selected FNDDS record

For Meatloaf made with beef, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Meatloaf made with beef nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Meat loaf made with beef Direct name match 84 gUSDA reference amount 167 kcal 199 14.7 g 0.3 g 349 mg FDC 2706499 ↗
Meat loaf made with beef, veal and pork Direct name match 84 gUSDA reference amount 165 kcal 196 14.5 g 0.3 g 346 mg FDC 2706582 ↗
Meat loaf made with beef, with tomato-based sauce Direct name match 108 gUSDA reference amount 172 kcal 159 14.9 g 0.8 g 463 mg FDC 2706500 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 84 to 108 grams—a 24-gram gap before composition enters the comparison. Their own source servings run from 165 calories for “veal and pork” to 172 for “with tomato-based sauce.” At a fixed 100 grams, “with tomato-based sauce” is 159 calories and “Meat loaf” is 199—a fixed-weight separation of 40 calories. For Meatloaf made with beef, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “Meat loaf”, “veal and pork”, and “with tomato-based sauce”. Across the source formulations, the shared backbone includes beef, ground, 80% lean meat / 20% fat, crumbles, cooked, pan-browned, bread, white, commercially prepared, and eggs, grade a, large, egg whole; differentiating rows include milk, nonfat, fluid, without added vitamin a and vitamin d (fat free or skim), milk, nfs, pork, fresh, shoulder, whole, separable lean only, cooked, roasted, and tomato products, canned, sauce. On this Meatloaf made with beef page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Meatloaf made with beef” cannot resolve the differences between Meat loaf made with beef and Meat loaf made with beef, with tomato-based sauce. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 84–108 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “Meat loaf”, “veal and pork”, and “with tomato-based sauce”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include beef, ground, 80% lean meat / 20% fat, crumbles, cooked, pan-browned and bread, white, commercially prepared; rows that vary across the set include milk, nonfat, fluid, without added vitamin a and vitamin d (fat free or skim), milk, nfs, and pork, fresh, shoulder, whole, separable lean only, cooked, roasted. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Meat loaf made with beef” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Meatloaf made with beef unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that meatloaf made with beef is the right meal family. Then resolve the phrases that actually separate this set—“Meat loaf”, “veal and pork”, and “with tomato-based sauce”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Meatloaf made with beef source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 3 exact records behind Meatloaf made with beef source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Meat loaf made with beef, veal and pork is higher in vitamin D per 100 g

Meat loaf made with beef, veal and pork reports 0.5 µg versus 0.1 µg for Meat loaf made with beef, with tomato-based sauce: a 0.4 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Meat loaf made with beef is denser; Meat loaf made with beef, with tomato-based sauce is higher in its source amount

Meat loaf made with beef reports 199 kcal per 100 g and 167 kcal in USDA source amount (84 g). Meat loaf made with beef, with tomato-based sauce reports a lower 159 kcal per 100 g but a higher 172 kcal in USDA source amount (108 g).

Record identity is part of the estimate

Distinguish “Meat loaf made with beef” from “Meat loaf made with beef, with tomato-based sauce”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Meatloaf made with beef source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Milk, nonfat, fluid, without added vitamin A and vitamin D (fat free or skim)

USDA input 1151 appears in 2 of 3 context records; its summed listed input weight spans 122.5–122.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Milk, NFS

USDA input 11100000 appears in 1 of 3 context records; its summed listed input weight spans 122–122 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 3 context records in this source topic Meat mixed dishes

Meat loaf made with beef and Meat loaf made with beef, veal and pork belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Meat loaf made with beef

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706499 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0.1 µg in Meat loaf made with beef, with tomato-based sauce to 0.5 µg in Meat loaf made with beef, veal and pork, all per 100 g.

Follow this evidence path Check another exact record Meat loaf made with beef, veal and pork

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706582 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0.4 g in Meat loaf made with beef to 0.7 g in Meat loaf made with beef, with tomato-based sauce, all per 100 g.

Follow this evidence path