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A classic German meatloaf with a fine, smooth texture and a wonderfully crispy, browned crust. This savory loaf is perfect served warm in a sandwich or as a main course with potatoes and a fried egg.
For 8 servings
Prepare Equipment and Oven
Combine Meats and Spices
Create the Meat Emulsion
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A classic German meatloaf with a fine, smooth texture and a wonderfully crispy, browned crust. This savory loaf is perfect served warm in a sandwich or as a main course with potatoes and a fried egg.
This german recipe takes 105 minutes to prepare and yields 8 servings. At 426.18 calories per serving with 28.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Form and Score the Loaf
Bake the Leberkäse
Rest and Serve
Fold in 1 cup of cubed (1/4 inch) Emmental or Swiss cheese into the meat paste after processing and before packing it into the loaf pan.
Add 1-2 teaspoons of paprika and a 1/2 teaspoon of cayenne pepper to the spice mix for a bit of heat.
A popular modern variation. Fold in cubed salami, bell peppers, and cheese into the meat paste before baking.
The combination of beef, pork, and bacon provides a significant amount of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Pork and beef are excellent sources of B vitamins, particularly B12, niacin, and B6. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
This dish is a good source of important minerals like iron, which helps transport oxygen in the blood, and zinc, which supports immune function and wound healing.
Literally translated, it means 'liver cheese'. However, traditional Bavarian Leberkäse contains neither liver nor cheese. The name is thought to derive from the old German words 'lab' (to coagulate) and 'kasi' (a loaf-like shape).
For an authentic taste, color, and for food safety (as it's a curing salt), it is highly recommended. If you omit it, the meatloaf will be grey instead of pink and will have the texture of a regular meatloaf rather than the fine, bouncy texture of Leberkäse.
Keeping the meat and equipment cold is crucial for creating a stable emulsion. If the fat gets too warm, it will 'break' or separate from the protein and water, resulting in a greasy, crumbly texture instead of a smooth, uniform slice.
A typical slice of homemade Leberkäse (approximately 140g) contains around 430-450 calories, primarily from protein and fat.
Leberkäse is a high-protein dish but is also high in fat and sodium due to the bacon, ground meats, and curing salts. It should be enjoyed in moderation as part of a balanced diet.
Classic pairings include German potato salad (Kartoffelsalat), sauerkraut, pan-fried potatoes (Bratkartoffeln), or simply a pretzel. A fried egg on top is also very common.
Store leftover Leberkäse tightly wrapped in the refrigerator for up to 4 days. The best way to reheat is to pan-fry slices in a little butter until golden brown and heated through.