Classic Bavarian Leberkäse Loaf
Classic Bavarian Leberkäse Loaf
Classic DishLeberkäse
Prep: 30 min • Cook: 70 min. A traditional, finely ground meatloaf baked to a golden-brown crust. Enjoy sliced thick and pan-fried, served with a sweet mustard and potato salad for an authentic Bavarian experience.
- Preparation time
- 30 min
- Cooking time
- 1 hr 10 min
- Total time
- 1 hr 40 min
- Servings
- 8
Instructions
Preparation
- 1Preheat oven to 160°C (320°F). Grease a loaf pan or a baking dish.
- 2In a large bowl, combine the ground pork, ground beef, finely chopped onion, beaten eggs, bread crumbs, dried marjoram, salt, black pepper, and nutmeg.
- 3Gradually add the cold water while mixing the ingredients thoroughly. The mixture should be sticky but firm.
- 4Press the meat mixture evenly into the prepared loaf pan or baking dish.
Baking
- 1Bake in the preheated oven for 60-70 minutes, or until the leberkäse is firm and has a golden-brown crust. An internal temperature of 70°C (160°F) should be reached.
- 2If the crust starts browning too quickly, you can loosely cover the loaf with aluminum foil.
Serving
- 1Let the leberkäse rest for 10-15 minutes before slicing. This helps it retain its shape.
- 2Slice the leberkäse into thick slices (about 1-1.5 cm or 0.5 inch).
- 3For best results, pan-fry the slices in a little butter or oil until golden brown and heated through.
- 4Serve hot, traditionally with sweet mustard and a side of potato salad or sauerkraut.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 30 g
- Fat
- 40 g
- Carbs
- 16 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 30 g |
| Fat | 40 g |
| Carbs | 16 g |
Tips
- Ensure all meat is cold when mixing for better texture. A food processor can help achieve a finer grind.
- Resting the leberkäse after baking makes it easier to slice and improves its texture before pan-frying.
- For an extra crispy crust, pan-fry the slices in a hot skillet with a bit of oil or butter until deeply golden.
