Scrapple is a savory food made of ground pork and
cornmeal. The cornmeal is essential to producing the right consistency. Some people add ground onion, and of course there are all manner of variations in seasoning. The purée is baked into loaves and is thus a food of the same basic type as
meatloaf - a cake of ground meat and grain.
The name scrapple is English and evidently refers to scraps of meat, because it is common to use organ meat not valued as separate cuts. Never mind the origin of the name; the food itself is associated with the Pennsylvania Dutch, and is found mainly in Pennsylvania and Ohio, where it goes by the German name goetta. I wonder if this word is related to gotte, which means gutter.
Scrapple is usually eaten pan-fried, and people place great value on its having a brown crust. When fully cooked, the inside is soft, like liverwurst. I consider it a delicacy. Many people like it with ketchup. I prefer it under fried eggs with runny yolks. The other way I like it is with fried apples.
Some recipes call for cooking the whole head of the pig or the remains of the carcass after butchering. Modern scrapple recipes often include no organ meat at all. But commercial scrapple is usually made from ground hearts, liver, and (sometimes) snouts of the pig, and occasionally lard. It is often oversalted. There is also a scrapple made from beef hearts.