An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other flavour carriers and either served up alone or used as a stuffing.
A dish of ground meat (usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used) formed into a loaf shape, mixed with egg and breadcrumbs, then baked or smoked, and usually served in slices.