However, the history of meatloaf stretches back to Medieval Europe. The idea of mixing meat with a filler traces back to the fourth or fifth century AD, when the Roman gastronome Apicius presented in his cookbook, De Re Coquinaria, a recipe for patties made of chopped meat and bread soaked in wine. The banquets of 17th-century France also featured loaves of chopped meats and offal preserved within a hefty layer of gelatine.
In Germany, meatloaf is known as Hackbraten. In some regions, this dish contains boiled eggs. In Italy, meatloaf is called Polpettone and can be filled with eggs or ham and cheese. For a vegetarian meatloaf, lentil can be a substitute for meat.