Fleischkäse - Bavarian Meat-loaf
This is Bavarian version of the famous German meat loaf Leber käse (in german means «liver cheese»). Leber käse is a popular dish in southern Germany, Austria and parts of Switzerland. This is a flavorful, compact, pink meat-loaf. It consists of corned beef, pork, bacon and onions and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. The amount of liver that is included varies by region. In Bavaria, the dish traditionally contains neither liver or cheese, which is why it is called "Fleischkäse".
- 400 g lean beef
- 400 g pork
- 200 g bacon (with rind removed)
- 250 ml finely crushed ice (iced water)
- 2 tsp salt (to taste)
- 1 tsp freshly ground black pepper
- 2 tbsp corn starch
- 1/3 tsp nutmeg (to taste)
- 1 medium onion
- 1 tsp marjoram
- Butter to grease the tin
- Cut meat and bacon into chunks. Place the meat into the food processor. Pulse the meat until it is finely chopped. Add salt, pepper, crushed ice, corn starch, nutmeg and marjoram. Pulse until mixture is very smooth and well combined.
- Peel and grate the onion and add to the mixture together. Place in the fridge to cool (for about an hour).
- Put the mixture into a greased loaf tin (1l). Smooth the surface and, using the blade of a knife, make a diamond-shaped pattern across the top (about 5 mm deep). Bake in the centre of a preheated oven (180°C) for about an hour (fan oven: approx. 160°C, gas mark 2 – 2.5).