Meat loaf holds an honored spot in the pantheon of all-American foods, right up there with hot dogs, burgers, and apple pie. It was popular during World War II, when ground beef was among the most affordable and available meats; President Truman claimed meat loaf with tomato sauce was his favorite meal. And the 1950s saw the creation of "gourmet" meat loaves with a middle layer of hard-cooked eggs or "frosted" with a topping of mashed potatoes (as a sort of American version of British shepherd's pie). Today, meat loaf remains a family favorite.

All you need to prepare a meat loaf is ground meat (be it beef, pork, turkey, or lamb), a few seasonings, perhaps a vegetable or two, and some kind of binder (usually breadcrumbs and/or eggs) to hold it all together. That equation leaves lots of room for invention, including lower-fat versions.

Slimming down this suppertime standby is just a matter of technique. Doing so not only improves flavor but also does a lot to boost meat loaf's nutritional profile. Lean beef offers generous amounts of several different nutrients, including high-quality protein, zinc, vitamin B12, selenium, and phosphorous, and goodly sums of iron, riboflavin, and niacin. Veal and turkey, while not as high in iron, are also good sources of B vitamins and lean protein.

Learn the Six Steps to Preparing a Great Meat Loaf.

Versatile Leftovers
For many of us, the real appeal of meat loaf is enjoying the leftovers. These are some of our favorite ways to enjoy it the next day.

•Sliced on a sandwich
•Crumbled as taco or enchilada filling
•Crumbled and mixed with bottled marinara over pasta
•Thinly sliced on gourmet crackers
•Reheated and topped with refrigerated mashed potatoes (such as Simply Potatoes) for a speedy shepherd's pie