https://en.wikipedia.org/wiki/Scrapple
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit",[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.[3] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste
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I've seen it pan-fried so that it gets a crust on it, but apparently it can also be deep-fried.
I have experience with a Canadian dish that is similar, but it's more of a spread than a loaf. It's call gorton (although I'm not sure that's spelled correctly)--pronounced gut-TUN
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