Entree: Germany – Saarland – Fleischkäse (Fine-textured baked meat loaf made from finely ground pork and beef)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces, chilled
- 1 lb (454 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) pieces, chilled
- 6 oz (170 g) bacon, rind removed and chopped
- 1 cup (240 ml) crushed ice (for emulsifying)
- 1 large egg (about 50 g)
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) ground white pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) milk
- 1 tbsp (15 ml) vegetable oil or softened butter to grease the pan

Instructions

1. Keep all meat and the bacon very cold. Grind the pork, beef, and bacon through a fine grinding plate (or very finely chop in a food processor) and return to the refrigerator to chill until firm, about 20–30 minutes.
2. In a food processor working in batches, combine chilled ground meat with crushed ice, egg, milk, cornstarch, salt, white pepper, and nutmeg. Process until the mixture becomes a smooth, paste-like emulsion and is slightly sticky; keep the bowl cold between batches by setting it in an ice bath briefly if needed.
3. Preheat oven to 360°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with oil or butter. Pack the emulsified meat paste firmly into the pan, smoothing the top.
4. Place the loaf pan in a larger roasting pan and add hot water to the outer pan to come about halfway up the sides of the loaf pan (bain-marie). Bake in the preheated oven for 60–75 minutes, or until the internal temperature reaches 160°F (71°C) and the top is browned and glossy.
5. Remove the loaf from the oven and let rest 10 minutes before unmolding. Slice thick and serve warm with mustard, pickles, or rye bread, as is traditional in Saarland.