German · Main · Easy
Leberkase
Bavaria's beloved meatloaf: finely ground pork and beef baked into a golden loaf, sliced thick and served hot in a crusty roll.
The whole recipe in 60 seconds
Leberkase, in 5 ideas
- Keeping everything ice cold is the key to the smooth, fine texture
- The food processor step is what separates leberkase from regular meatloaf
- The diamond scoring is traditional and helps the crust crisp
- Serve it warm; it is at its best fresh from the oven
- Leftover slices fry up beautifully for breakfast
What you need
Ingredients
- 2 lbs ground pork
- 1 lb ground beef
- 1 cup ice water
- 2 tablespoons salt
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon marjoram
- 1 onion, very finely minced
- 2 tablespoons cornstarch
- Crusty rolls and sweet mustard for serving
How to make it
Directions
- Chill all the meat and the bowl for 30 minutes; everything must stay cold.
- Working in batches, process the pork, beef, onion, and ice water in a food processor until completely smooth and pasty.
- Mix in the salt, pepper, nutmeg, marjoram, and cornstarch until evenly distributed.
- Pack firmly into a greased 9 by 5 loaf pan, smoothing the top. Score a shallow diamond pattern on top.
- Bake at 350 F for 75 minutes until deeply golden with a crisp crust and the internal temperature reaches 160 F.
- Rest 15 minutes, slice thick, and serve hot in crusty rolls with sweet mustard.
Money saver. Ask your butcher for coarse ground pork shoulder; it is cheaper than pre-packaged and grinds more smoothly.