Bavarian Meatloaf Classic Leberkäse (View Print Version)

Traditional Bavarian meatloaf with pork and beef, fine texture, aromatic spices, delicious warm or chilled.

# What You'll Need:

→ Meats

01 - 1.1 pounds ground pork, preferably shoulder
02 - 10.6 ounces ground beef

→ Fat and Liquid

03 - 5.3 ounces bacon, finely diced
04 - 7 fluid ounces cold water or crushed ice

→ Binder

05 - 3.5 ounces white bread, crust removed, cubed
06 - 3.4 fluid ounces milk

→ Vegetables

07 - 1 small onion, finely chopped

→ Seasonings

08 - 1 1/2 teaspoons salt
09 - 1/2 teaspoon ground white pepper
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon dried marjoram, optional

→ For greasing

12 - Butter or lard for greasing the loaf pan

# Method:

01 - Preheat oven to 350°F. Generously grease a loaf pan approximately 10 inches long with butter or lard.
02 - Combine cubed white bread and milk in a small bowl. Let soak for 10 minutes, then squeeze out excess milk.
03 - In a frying pan over medium heat, sweat the chopped onion and diced bacon until translucent but not browned. Allow the mixture to cool.
04 - In a large mixing bowl, combine ground pork, ground beef, soaked bread, cooked onions and bacon, salt, white pepper, nutmeg, and marjoram.
05 - Gradually add cold water or crushed ice, mixing vigorously by hand until the mixture becomes sticky and develops a smooth, homogenous texture.
06 - Transfer meat mixture into the prepared pan. Smooth the top. Optionally, score a diamond pattern on the surface with a wet knife.
07 - Place pan on the center oven rack and bake at 350°F for 60 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
08 - Remove from oven and allow to rest for several minutes before slicing. Serve warm with mustard and pretzels, or chill and use for sandwiches.

# Expert Advice:

01 -
  • Here is the secret: carefully mixing the meat with ice-cold water makes it astonishingly smooth, like the deli counter led you to believe only professionals could manage.
  • Leftovers transform beautifully into hearty sandwiches or breakfast treats—it's the kind of meal that goes the extra mile.
02 -
  • I once rushed the mixing and the loaf came out crumbly—taking your time ensures that signature Bavarian finely-textured bite.
  • Pulsing the meat mixture briefly in a food processor makes the crumb even smoother—try it if you have one, but always keep everything cold.
03 -
  • Stick your mixing bowl in the freezer for 10 minutes before starting—the dough mixes up beautifully cold.
  • Line the loaf pan with parchment if you’re nervous about sticking, but butter or lard alone usually does the trick.
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