Chef's Book | Recipe Site Yummy Recipes Site
German Meatloaf:
Liver Cheese is the universal name for both: Meat Cheese with or without liver. Some call it German Meatloaf and in Germany, we call it Leberkäse or Leberkas or Fleischkäse. So many words for one thing, right? But it hints to the fact that there is no simple word for this amazing recipe. There is nothing in the world that tastes like Liver Cheese and it is one of my favorite things to eat!
Ingredients
- 200 g Veel
- 200 g Pork
- 400 g fat Pork Belly
- 18 g Nitrite
- 1 g Phosphate
- 3 g White Pepper
- 1 g Marjoram
- 1 g Thyme
- 1 g Macis
- 0.5 g ground Ginger
- 0.5 g Cardamom, ground
- 0.5 g Coriander, ground
- some oil or butter for the baking pan
- 250 g crushed ice
Instructions
-
Cut all the meat in smaller pieces to fit into the meat grinder.
-
Grind meat finely.
-
Add all other ingredients except for the crushed ice.
-
Mix well, then place into the freezer for 15 minutes.
-
Preheat the oven to 160°C / 320°F.
-
Add the ice to the food processor with knife attachment and crush to smaller pieces if needed.
-
Add the meat and start the food processor.
-
After a couple of minutes, check the temperature. It must stay below 12°C / 53°F.
-
If the temperature is in the cooler range, keep mixing it. If the temperature nears the max temperature, either add some more ice or finish the mixing.
-
When the meat mass is creamy and sticky, it is ready.
-
Prepare a baking pan with oil or butter, then add the meat mass.
-
Avoid air pockets, fill in every corner of the baking pan.
-
Cut some diagonal lines into the top.
-
Bake at 160°C / 320°F for 60 to 90 minutes or until the center temperature has reached 72°C / 163°F.
-
For a nice crust, turn on the broil for a couple of minutes.
