The effects of adding different levels of liquid egg white on the physico-chemical properties, microbiological status and taste of meat loaf were investigated. Meat loaf was prepared with different concentrations (10, 20, 30 and 40%) of liquid egg white. Approximate analysis (moisture, crude protein, crude fat and ash), roasting loss, meat color (a-value), shear value, pH value, total plate counts and taste were measured. Results showed that the control had the highest crude fat and roasting loss compared to other treatments. Control also had the lowest moisture content compared to other treatments. No significant difference was observed in ash, shear value, pH value, a-value and total plate counts within different treatments. Regarding taste, the flavor and overall acceptance of meat loaf treated with 10~20% liquid egg white had a higher score than those with 30~40% liquid egg white.