Leberkäse (Beef and Pork Loaf)
Pronounced “lee-bah-keys-eh”. German-style meat loaf made of ground beef, ground pork, and ground bacon. It can be served as part of a full dinner or on a Kaiser roll with mustard and sauerkraut.
- 1 lb of lean ground beef
- 1 lb of ground pork
- 1 tsp of salt
- 1 tsp of pepper
- 1 cup of cold water
- 1 lb of smoked bacon, ground
- 1 medium onion, diced
- 2 tsp of majoram
- Canola or vegetable oil
- In a mixing bowl, combine the beef with the pork.
- Add in the salt, pepper, and water. Stir until smooth.
- Mix in the bacon, onion, and majoram
- Place the bowl into the refrigerator for thirty minutes to cool.
- Heat up your oven to 350°.
- Use the oil to grease a loaf pan.
- Using a meat grinder, run the cold mixture through to make a smooth paste.
- Place the final mixture into the loaf pan.
- Smooth the surface, and with a knife, make a diamond-shaped pattern across the top.
- Bake the loaf in the oven for one hour, or until the meat is done.
While ground beef and ground pork are easy to come by, ground bacon might not. If you have no access to a meat grinder, use this solution to grind a slab of bacon with a food processor.
Again, if you do not have access to a meat grinder, then skip step 7 and just put the cooled mixture into the pan. Your final result will not be smooth like a bologna loaf, but it will still taste wonderful.
The best and easiest way to serve leberkäse is on a Kaiser roll with mustard and sauerkraut. You can also cut pieces into finger food size and serve with a sweet Bavarian mustard. You can also just cut up cold leberkäse for easy sandwiches.
If you wish to plate leberkäse as a meal, try browning a piece in a pan and topping with a fried egg.
One rather heavy way to serve leberkäse is termed a "mock Cordon Bleu". Place ham and cheese between two slices of leberkäse, then dip the whole thing into egg and coat with breadcrumbs. Fry it up in the pan and prepare for the food coma that will come.