Meatloaf

Bavarians, who adore this dish, call it Leberkäse (liver cheese). Interestingly, it contains neither liver nor cheese…

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 340 g Meat, beef, dried beef

  • 680 g Meat, pork, ground

  • 120 g Lard

  • 1.5 cups Water

  • 0.75 cups Milk, whole milk

  • 1.5 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, white

  • 0.5 teaspoons Lemon zest, fresh

  • 0.25 teaspoons Spices, nutmeg, ground

  • 0.25 teaspoons Spices, coriander - seeds

  • 0.25 teaspoons Spices, paprika

  • 0.25 teaspoons Spices, ginger, ground

  • 0.25 teaspoons Spices, cardamom

  • 0.25 teaspoons Spices, onion powder

Steps

  1. Wash the meat and dry it with a kitchen towel. Cut it into cubes and grind it very finely. Place the ground meat in a large bowl, add fat and spices, and knead everything well with your hands.

  2. Grind the ice and place it in another bowl. Take half of the meat, ice, and milk and blend them in a multipractic until smooth. The ice and milk will make the meat lighter and fluffier. Transfer the prepared meat mixture back into the bowl. Repeat the process with the second half of the meat.

  3. Preheat the oven to 150°C. Fill a tall and narrow greased baking dish, measuring 12 x 22 cm, with the meat mixture. Smooth the top of the meatloaf with a spatula, then decorate it with a pattern made by cutting into the meat with a knife. Place the baking dish into a larger dish filled with water and put it all into the preheated oven. Bake for 2 to 2.5 hours or until the internal temperature of the meatloaf reaches 74°C.

  4. Remove the baked meatloaf from the oven and let it cool slightly. Slice it and arrange the slices on plates. Serve with homemade rye bread and mustard.

Nutrition Information (Per 100g)

  • Calories: 194.25 kcal
  • Fat: 15.77 g
    • Saturated Fat: 5.5 g
  • Carbohydrates: 0.62 g
    • Sugars: 0.56 g
  • Protein: 10.21 g
  • Fiber: 0 g

Advice

You can grind the meat yourself or ask the butcher to grind it twice for you. Store the meatloaf in the refrigerator, or you can also freeze it. Sliced portions can be reheated by frying them. The content of a cup is 240 ml.