Bavarian Meat Loaf
by Ralph Kratzer
Leberkäse, sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany and Fleischkäse in Saarland, Baden, Switzerland and Tyrol is a specialty food found in the south of Germany, in Austria and parts of Switzerland.
The name “Leberkäse” literally translates to “liver-cheese” due to the fact that the older recipe included liver and because of the cheese-like texture of the dish. Since the modern version typically includes no liver, the term “Fleischkäse” (literally ‘meat-cheese’) became widespread in German.
Ingredients: (Serves 4)
- 400 g lean beef, finely minced at the butcher´s
- 400 g pork, finely minced at the butcher´s
- 200 g bacon (with rind removed), very finely chopped
- 250 ml iced water
- 1 tspn salt
- 1 tspn freshly ground pepper
- 1 medium onion, grated
- 1/2 tspn marjoram
- Butter to grease the baking tin
All meat must be well cooled before preparation begins.
Put together both sorts of meat in a big bowl, add salt, pepper and the iced water, knead with your hands until you get a smooth mixture.
Peel and grate the onion and add to the mixture together with the marjoram. Again knead thoroughly.
Place the whole lot in the fridge to cool.
Put the mixture into a greased oblong baking tin (bread pan). Smooth the surface and, using the blade of a knife, make a diamond-shaped pattern across the top (about 5 mm deep).
Serve the meat loaf hot, cut into thumb-thick slices. Goes well together with potato salad (see recipe of last week), medium hot mustard and a fresh cold glass of beer!
Source: Bavarian Recipes