Main Course

Traditional Leberkäse

Name: Traditional Leberkäse
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: german
Ingredients: 500 g lean pork cut into 1-inch cubes; 300 g beef cut into 1-inch cubes; 200 g pork fat cut into 1-inch cubes; 120 ml ice water; 10 g salt; 2 g white pepper ground; 1 tsp marjoram dried; 0.5 tsp nutmeg ground

Leberkäse is a classic German meatloaf, finely ground and baked to achieve a unique texture and a delicious golden-brown crust. It's often enjoyed warm or cold, sliced thick and served with mustard or a fried egg. This recipe captures the authentic flavor and preparation of this beloved dish.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 540 kcal

Gluten-free

Mise en place

Ingredients

500 glean pork, cut into 1-inch cubes
300 gbeef, cut into 1-inch cubes
200 gpork fat, cut into 1-inch cubes
120 mlice water
10 gsalt
2 gwhite pepper, ground
1 tspmarjoram, dried
0.5 tspnutmeg, ground

Equipment

meat grinder · freezer · food processor · loaf pan · spatula · large bowl · knife · oven · stand mixer

The method

Step by step

1
Place the cubed pork, beef, and pork fat in a freezer-safe bowl and freeze for 30 minutes until very firm but not completely frozen.
About 30 min
Cook’s note: Chilling the meat thoroughly is crucial for achieving the proper finely emulsified texture.
2
Preheat your oven to 180°C (350°F). Lightly grease a loaf pan.
About 5 min
3
Pass the chilled meat and fat through a meat grinder twice, using the finest die available. Alternatively, pulse in a food processor until very finely ground, almost a paste.
About 10 min
Cook’s note: Work in batches if necessary to avoid overcrowding the grinder or food processor.
4
Transfer the ground meat mixture to a large bowl. Add the ice water, salt, white pepper, marjoram, and nutmeg.
About 2 min
5
Using your hands or a stand mixer with a paddle attachment, vigorously mix the meat mixture for 5-7 minutes until it becomes a smooth, sticky, and homogeneous paste. The mixture should feel emulsified.
About 7 min
Cook’s note: The mixture should be very cold during this process. If it gets warm, pop it back in the freezer for a few minutes.
6
Press the meat paste firmly into the prepared loaf pan, ensuring there are no air pockets. Smooth the top with a spatula.
About 3 min
Cook’s note: For an extra crispy crust, score a crosshatch pattern on top of the loaf with a knife.
7
Bake for 90 minutes, or until the internal temperature reaches 70°C (160°F) and the top is golden brown and crispy.
About 1 hr 30 min
8
Remove the Leberkäse from the oven and let it rest in the pan for 10 minutes before slicing and serving.
About 10 min
Cook’s note: This resting period allows the juices to redistribute, making for a more tender and flavorful loaf.

Per serving

Nutrition

39%Score

Calories: 539.5kcal
Protein: 27.5g
Carbs: 0.4g
Fat: 46.1g
Fibre: 0.1g
Sugar: 0.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Leberkäse in an airtight container in the refrigerator.

Reheating

Slice and gently reheat in a pan or microwave until warm, or enjoy cold.