Recently, my friends, Dustin and Dinsey had me and couple other friends over for dinner. They had made some really tasty meatloaf with a side of salad. As we exchanged ideas for how to make our meatloafs, there was a discrepancy between what was actually a meatloaf and what would fall as a hamburger, salisberry steak etc.
My question to you all : what makes meatloaf a meatloaf and a hamburger a hamburge?
To my understanding, I've always thought the setting ingredient that makes a meatloaf was the egg binder.
Is hamburger the same thing as meat loaf but just different shape? If you made your hamburger in a loaf shape would it become meat loaf? If you took your meat loaf and shaped it in to patties could you call it hamburger ? Is it the way its cooked or there an ingredient tha changes the dish? Granted, the ingrient in each of the foods are the same, but there are also variations among burgers and loafs. What is the deciding factor that makes this meat dish fall into its respectable categories?
I'm curious what you guys think and would be obliged if someone could shed some light into this debate. Looking through McGee's book didn't help much.