140 g source amount Direct name match
Meat loaf made with chicken or turkey
- Source serving
- 241 kcal
- Per 100 g
- 172 kcal
- Protein
- 26.3 g
USDA record comparison
Meat loaf made with chicken or turkey calories and nutrition: 2 USDA records compared
The 2 exact records in this guide report 241–258 calories in the records' own listed source servings and 145–172 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.
What this page compares
Named source records, not one universal meal
This page includes every selected Feast nutrition record whose normalized USDA description begins with “Meat loaf made with chicken or turkey” under the documented one-segment family rule. The records fall within Poultry mixed dishes. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.
How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.
Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.
Match my meal
Start with the description closest to what you ate
Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.
Showing all 2 linked records.
178 g source amount Direct name match
Meat loaf made with chicken or turkey, with tomato-based sauce
- Source serving
- 258 kcal
- Per 100 g
- 145 kcal
- Protein
- 27.6 g
Observed source examples
Both source records in this selected set
These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every meat loaf made with chicken or turkey and should not be used as a personalized estimate.
Lower observed Direct name match
241kcal
Meat loaf made with chicken or turkey
140 g source amount · 172 kcal per 100 g
Inspect this exact record Higher observed Direct name match
258kcal
Meat loaf made with chicken or turkey, with tomato-based sauce
178 g source amount · 145 kcal per 100 g
Inspect this exact recordImportant: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.
Full comparison
Compare every selected FNDDS record
Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.
| Exact source record | Match | Source amount | Calories | kcal / 100 g | Protein | Fiber | Sodium | USDA |
|---|---|---|---|---|---|---|---|---|
| Meat loaf made with chicken or turkey | Direct name match | 140 gQuantity not specified | 241 kcal | 172 | 26.3 g | 0.8 g | 624 mg | FDC 2706547 ↗ |
| Meat loaf made with chicken or turkey, with tomato-based sauce | Direct name match | 178 gQuantity not specified | 258 kcal | 145 | 27.6 g | 1.4 g | 799 mg | FDC 2706548 ↗ |
Portion analysis
Serving total and calorie density answer different questions
The listed source amounts span 140–178 grams, a 1.3× difference in mass before recipe or preparation is considered. Within the selected set, the source servings report 241–258 calories in the records' own listed source servings; the fixed-weight view reports 145–172 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.
To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.
Preparation analysis
The dish name leaves ingredients unresolved
The record names distinguish with tomato-based sauce. USDA formulation rows also identify 10 distinct source-input codes across the set, including milk, nfs, milk, nonfat, fluid, without added vitamin a and vitamin d (fat free or skim), and tomato products, canned, sauce. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.
A precise-looking result is only as specific as the record match and the portion information supporting it.
What changes the comparison
Four drivers worth checking before choosing a record
The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.
- 01
Source-serving weight
The exact records list 140–178 grams, so serving totals can move even before composition is compared.
- 02
Named source variant
The set explicitly distinguishes with tomato-based sauce; those words identify different records rather than optional SEO phrasing.
- 03
Nutrient profile
Across each record's own source serving, the displayed data span protein 26.3–27.6 g, fiber 0.8–1.4 g, sodium 624–799 mg. Different serving weights remain visible beside those values.
- 04
Formulation evidence
The source rows include 10 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.
Record matching
How to find the closest description
Begin with the full source description rather than the shortest dish name. Check whether the named form—such as with tomato-based sauce—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.
A practical matching checklist
- Read the complete meat loaf made with chicken or turkey source description, including preparation and additions.
- Compare the listed source weight with the amount actually eaten.
- Prefer a current package or restaurant source when a specific branded item is known.
- Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.