Functional meat products to reduce appetite is a feasible approach to decreasing meat consumption, especially in the current global pandemic of overweight and sustainability issues in meat production. The meat itself is highly satiating because of its high protein content. Dietary fibre and plant protein, both naturally occurring macromolecular compounds with appetite-suppressant properties, work synergistically with the meat itself to create a feeling of fullness. Dietary fibre consumption induces satiety by improving structural complexity and chewing time. Increasing protein content improves the volume and texture of the product. The overall effect on appetite varies widely with ingredient and meat product types. By-products, mycoproteins, and insects have the potential to generate functional and sustainable meat products. The incorporation of functional ingredients improves the yield and textural complexity of meat products, albeit at the expense of sensory properties. The complex interactions among food structure, texture, oral processing, and satiety/palatability warrant additional study to inform the design of meat products that maximise the contribution to appetite control. This review aims to provide an overview of the types of ingredients used in the preparation of functional meat products and their effect on controlling appetite.