Leberkäse (Bavarian Meatloaf)

Ingredients

Meat Mixture

• 1 lb pork shoulder cut into small cubes, chilled
• 1 lb beef chuck cut into small cubes, chilled
• 1/2 cup ice water keep very cold

Seasonings

• 2 tsp kosher salt
• 1 tsp white pepper ground
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp marjoram dried
• 1/4 tsp nutmeg ground

Directions

Chill the Ingredients

1. Place the pork, beef, food processor blade, and bowl in the freezer for 30 minutes to chill.

Grind the Meat

1. Using the chilled food processor, grind the meat in batches until very fine. Transfer to a bowl set over ice to keep it cold.

Season the Meat

1. Add the salt, white pepper, onion powder, garlic powder, marjoram, and nutmeg to the ground meat. Mix thoroughly.

Create the Emulsion

1. With the processor running, slowly add the ice water to the meat mixture until it’s smooth and paste-like.
2. Prepare the Oven:
3. Preheat your oven to 325°F (160°C).

Fill the Loaf Pan

1. Lightly grease a 9x5-inch loaf pan. Spoon the meat mixture into the pan, pressing down to eliminate air pockets. Smooth the top and, if desired, make diagonal cuts for decoration.

Bake the Leberkäse

1. Place the loaf pan on a baking sheet. Bake for about 60-70 minutes, or until the internal temperature reaches 160°F (71°C).

Optional Browning

1. For a crispy crust, increase the oven temperature to 400°F (200°C) during the last 10 minutes of baking.

Rest and Slice

1. Remove from the oven and let it rest for 10 minutes. Carefully remove from the pan and slice as desired.

Serve

1. Enjoy hot with sweet mustard and a pretzel, or let it cool and serve cold in sandwiches.

Notes

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:

Freeze slices in freezer-safe bags for up to 2 months.

Reheating:

Reheat slices in a skillet over medium heat until warmed through.

Tip:

Keeping everything cold is essential for the perfect texture. Don’t skip chilling the meat and equipment.