Leberkäse
A classic Bavarian meatloaf, often served as a thick slice in a bread roll. Despite its name, traditional Leberkäse does not contain liver.
🧂 Ingredients
- 500 g Ground pork(Preferably with a good fat content (around 20-30%))
- 500 g Ground beef(Preferably with a good fat content (around 20-30%))
- 200 g Bacon(Finely diced or ground)
- 1 medium Onion(Finely minced or grated)
- 200 ml Ice water(Very cold water with ice cubes)
- 18 g Salt(Approximately 1.5 tsp)
- 5 g Black pepper(Freshly ground, approximately 1 tsp)
- 1 tbsp Marjoram(Dried, or 2 tbsp fresh)
- 0.5 tsp Nutmeg(Freshly grated)
- 2 g Baking soda(Optional, helps with browning and texture)
👨🍳 Instructions
- 1
Prepare the meat mixture: In a large bowl, combine the ground pork, ground beef, and finely diced or ground bacon. If using a food processor, you can process the meats in batches until a fine, paste-like consistency is achieved. If mixing by hand or with a stand mixer, ensure the meats are thoroughly combined.
⏱️ 15 minutes - 2
Incorporate spices and aromatics: Add the minced onion, salt, black pepper, marjoram, nutmeg, and baking soda (if using) to the meat mixture. Mix well until all ingredients are evenly distributed. The mixture should feel sticky.
⏱️ 5 minutes - 3
Add ice water gradually: While mixing continuously (either by hand, stand mixer, or food processor), slowly drizzle in the ice water. Continue mixing until the mixture is very smooth, homogenous, and has a sticky, emulsified texture. This process helps create a tender Leberkäse.
⏱️ 10 minutes - 4
Form and prepare for baking: Preheat your oven to 180°C (350°F). Grease a loaf pan (approximately 23x13 cm or 9x5 inches) or a baking dish. Firmly pack the meat mixture into the prepared pan, ensuring there are no air pockets. Smooth the top surface.
⏱️ 5 minutes - 5
Bake the Leberkäse: Place the loaf pan on a baking sheet (to catch any potential drips). Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. The Leberkäse is done when it has a deep golden-brown crust and an internal temperature of at least 70°C (160°F) when checked with a meat thermometer.
- 6
Rest and serve: Once baked, remove the Leberkäse from the oven and let it rest in the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more moist loaf. Serve warm, sliced thickly, traditionally in a crusty bread roll (Semmel) with mustard.
⏱️ 15 minutes
💡 Pro Tips
- ✓The name 'Leberkäse' translates to 'liver cheese,' but traditional versions do not contain liver. The name likely refers to the 'Leber' (liver) color of the meat or a historical variation.
- ✓Slice the Leberkäse thickly for the best texture and flavor experience.
- ✓It is commonly served in a fresh Semmel (a type of bread roll) with sweet or spicy mustard.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of cheese (like Emmental or Swiss cheese) in the center before baking for a 'Käseleberkäse'.
- Incorporate chili flakes or a pinch of cayenne pepper into the meat mixture for a spicy version.