Leberkäse
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
6 steps. 70 minutes total.
- 1
Step 1
- a.Prepare Equipment and Oven
- b.Place your food processor bowl, blade, and a large mixing bowl in the freezer for at least 30 minutes to get them very cold.
- c.Preheat your oven to 350°F (175°C).
- d.Generously grease a 9x5 inch (23x13 cm) loaf pan with butter.
- 2
Step 2
- a.Combine Meats and Spices
- b.In the chilled mixing bowl, combine the ground beef, ground pork, chopped bacon, salt, Prague powder #1, onion powder, marjoram, white pepper, nutmeg, and mace.
- c.Use your hands to briefly but thoroughly mix all the ingredients together until just combined. Do not overwork. Keep the mixture cold.
- 3
Step 3
- a.Create the Meat Emulsion
- b.Working in two batches to avoid overloading the processor, place half of the meat mixture and half of the crushed ice into the chilled food processor.
- c.Process on high speed for 2-3 minutes, scraping down the sides occasionally, until the mixture forms a very smooth, fine, pink paste (known as a 'forcemeat'). The mixture must stay below 54°F (12°C).
- d.Transfer the processed paste to another chilled bowl and repeat the process with the second batch of meat and ice.
- 4
Step 4
- a.Form and Score the Loaf
- b.Spoon the meat paste into the prepared loaf pan. Use a spatula to press it down firmly, ensuring there are no air pockets.
- c.Smooth the top with a wet spatula for a clean finish.
- d.Using a knife dipped in water, score the top of the loaf in a 1-inch diamond pattern, about 1/4 inch deep. This creates the classic crispy crust.
- 5
Step 5
- a.Bake the Leberkäse
- b.Place the loaf pan on a baking sheet (to catch any drips) and bake in the preheated oven for 65-75 minutes.
- c.The Leberkäse is done when the crust is a deep golden brown and an instant-read thermometer inserted into the center registers 160°F (71°C).
- d.If the top browns too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
- 6
Step 6
- a.Rest and Serve
- b.Remove the Leberkäse from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute.
- c.Carefully pour off any rendered fat from the pan.
- d.Slice thickly and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The absolute key to a perfect Leberkäse is keeping everything (meat, bowls, blades) extremely cold. This prevents the fat from separating and ensures a smooth, emulsified texture.
- 2Prague powder #1 is essential for the traditional pink color and cured flavor. Do not skip it for an authentic result.
- 3Don't overfill the loaf pan. Leave about a half-inch of space at the top, as the loaf will puff up slightly during baking.
- 4For the classic German experience, serve a thick, hot slice on a Kaiser roll ('Semmel') with sweet Bavarian mustard.
- 5Leftovers are fantastic. Pan-fry a slice the next day until crispy and serve it with a fried egg and potato salad.
Adapt it for your goals.
Käseleberkäse (Cheese Leberkäse)
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.
Spicy LeberkäseSpicy Leberkäse
Add 1-2 teaspoons of paprika and a 1/2 teaspoon of cayenne pepper to the spice mix for a bit of heat.
Pizza LeberkäsePizza Leberkäse
A popular modern variation. Fold in cubed salami, bell peppers, and cheese into the meat paste before baking.
Why this is on our healthy list.
Rich in Protein
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.
Source of B Vitamins
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.
Provides Essential Minerals
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.
Frequently asked questions
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).