Entree: Germany – Thuringia – Leberkäse (Dense baked meat loaf of finely ground pork and beef, sliced and served hot or cold)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Additional 10 min

Total 2 hrs

Ingredients

- 2 lb (900 g) pork shoulder, well chilled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) lean beef chuck, well chilled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) pork back fat or pancetta, chilled and cut into small cubes
- 1 small onion, very finely grated
- 1/4 cup (30 g) fine dry breadcrumbs
- 1/2 cup (120 ml) ice water
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) white pepper
- 1/2 tsp (1 g) ground mace or nutmeg
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (1 g) baking powder (helps lightness)
- 1 tbsp (15 ml) neutral oil for greasing pan

Instructions

1. Keep all meats and tools extremely cold: chill meat cubes and fat in the freezer 20–30 minutes so they are firm but not frozen. Preheat oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan with oil.
2. Using a food processor in batches, grind the chilled pork shoulder and beef into a fine paste by pulsing quickly until the texture is very smooth. Transfer to a chilled bowl. Repeat with the pork fat until finely minced and well incorporated.
3. In the food processor or by hand, combine grated onion, breadcrumbs, ice water, salt, white pepper, mace, ground coriander, and baking powder. Mix into the meat paste in several additions, working quickly to develop a homogeneous, slightly sticky emulsion. Keep the mixture cold throughout.
4. Pack the meat mixture tightly into the prepared loaf pan, smoothing the top. Lightly press to remove air pockets.
5. Bake in the preheated oven 60–75 minutes, or until the internal temperature reaches 160°F (71°C) and the top is a deep golden brown. If the top browns too quickly, tent loosely with foil.
6. Let rest in the pan 10 minutes, then unmold. Slice thick for hot servings with sweet mustard and potato salad, or cool completely for slicing cold on bread as a sandwich staple.