Entree: Germany – Bavaria – Leberkäse (Dense Bavarian baked meatloaf made from finely ground pork and beef, typically sliced and served hot)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into chunks and chilled
- 1 lb (450 g) beef chuck, cut into chunks and chilled
- 8 oz (225 g) pork back fat or fatty bacon, cut into pieces and chilled
- 1 cup (240 ml) crushed ice
- 1 medium onion, finely chopped and sautéed until soft — about 6 oz (170 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground white pepper
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) cold milk
- 1 large egg, beaten — approx. 50 g
- 1 tbsp (15 ml) neutral oil for greasing loaf pan

Instructions

1. Keep all meats and fat very cold. Finely grind chilled pork shoulder, beef chuck, and pork fat through a fine grinder plate (or pulse in a food processor in small batches) until a smooth paste begins to form.
2. In a chilled bowl combine the meat paste with crushed ice, sautéed onion, salt, white pepper, allspice, nutmeg, sugar, cold milk, and beaten egg. Work the mixture with a stand mixer (paddle) or by hand until it becomes homogeneous and slightly tacky, about 3–5 minutes.
3. Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch (23x13 cm) loaf pan with neutral oil.
4. Pack the meat mixture firmly into the prepared loaf pan, smoothing the top. Cover loosely with foil and place the loaf pan in a larger roasting pan; add hot water to the outer pan to create a bain-marie reaching halfway up the loaf pan.
5. Bake covered for 45 minutes, then uncover and continue baking until the top is deep brown and an internal temperature reaches 160°F (71°C), about 30–40 more minutes.
6. Remove from oven and let rest 10 minutes before unmolding. Slice thick or thin to serve hot with traditional Bavarian accompaniments such as mustard, pretzels, or potato salad.