Bavarian Meatloaf: A Hearty German Dish Explained

Bavarian meatloaf, also known as Leberkäse, is a speciality food from southern Germany, Austria, and parts of Switzerland. It is made from beef, pork, and bacon, with variations including other meats such as turkey or horse meat, and additional ingredients like cheese or chillies. The name Leberkäse translates to liver cheese in German, despite the dish containing neither ingredient. The meatloaf is typically baked in a bread pan until it forms a crunchy brown crust and is often served hot on a roll with mustard or pickles.

Characteristics of Bavarian Meatloaf

Leberkäse, the German name for Bavarian meatloaf

The texture of Leberkäse is similar to bologna or a frankfurter, but the flavour is quite different. It is commonly served hot on a Semmel (a hard wheat flour bread roll) and seasoned with mustard or pickles. It can also be served with a fried egg on top, or with German potato salad, Bratkartoffeln (home fries) and spinach. Leberkäse is also enjoyed thinly sliced on sandwiches, often with pickled cucumbers and Bavarian sweet mustard.

Leberkäse is typically baked in an oven at around 160-180°C for about an hour. The meat must be well-cooled before preparation and cut into chunks before being minced on a fine setting. The recipe usually includes a mix of beef, pork and bacon, along with various spices such as salt, pepper, marjoram, coriander, mace, nutmeg, paprika, ginger, cardamom, lemon zest, onion and garlic. The mixture is placed in a greased loaf tin and baked until a brown crust forms.

There are several variations of Leberkäse, including:

• Käseleberkäse, which includes small pieces of evenly distributed cheese.
• Paprika-Leberkäse, which adds small pieces of pickles and bell peppers.
• Pizzaleberkäse, which includes cheese, cut bell peppers, pickles and small cubes of salami.
• Pferdeleberkäse, which is made with horse meat.
• Zwiebelleberkäse, which is made with onions and is common in the Swabian and Franconian regions of Germany.
• Pikanter Leberkäse, which includes additional spices and is very popular in Austria.

The ingredients and their preparation

Bavarian meatloaf, also known as Leberkäse, is a popular dish in the south of Germany, specifically in Bavaria. It is made with a combination of beef, pork, and bacon, although variations may include other types of meat such as horse meat, turkey, or additional ingredients like cheese or minced chilli peppers.

To prepare the meatloaf, start by cutting the meat into chunks and mincing it on a fine setting. You will need the following ingredients:

• 1 ¾ pounds of finely ground beef
• 7 ounces of finely ground pork
• 9 ounces of ground bacon (or ¼ lb, according to another source)
• Salt, to taste
• Ground nutmeg, approximately 1 tablespoon
• Black pepper, approximately 1 tablespoon
• 1 teaspoon of freshly ground white pepper
• 1 dessert spoon of marjoram
• Butter, for greasing the tin
• 1 medium onion, chopped or grated
• 1 or 2 cloves of garlic, chopped
• 4 oz. of shaved ice or ice cubes
• Lukewarm or iced water, as needed

Mix the ground beef, pork, and bacon together in a bowl, adding enough water to create a smooth mixture. You can use a food processor to achieve a finer texture. Add the salt, pepper, and spices, including the marjoram, to the meat mixture and combine thoroughly.

For added flavour and texture, you can include some of the following seasonings:

• Mace or nutmeg
• Ground coriander
• Paprika
• Ground ginger or powdered ginger
• Cardamom
• Grated lemon zest

Once the meat mixture is well-combined, prepare a loaf tin by greasing it with butter. Transfer the meat mixture into the tin, smoothing the surface and creating a diamond-shaped pattern on top with a knife.

Preheat your oven to 350 degrees Fahrenheit (or 180 degrees Celsius) and bake the meatloaf for about an hour. To achieve a crunchy brown crust, you can turn on the broiler for the last few minutes of baking.

Let the meatloaf cool slightly before removing it from the pan. It is now ready to be served!

Variations of the dish

Bavarian meatloaf, or Leberkäse, is a speciality food from southern Germany, Austria, and parts of Switzerland. It is made using beef, pork, and bacon, although variations exist that use other types of meat, such as turkey or horse meat. The ingredients are ground very finely and then baked in a loaf tin or bread pan until a crunchy brown crust forms.

There are several variations of the dish that include additional ingredients:

• Käseleberkäse: This variation includes small pieces of evenly distributed cheese.
• Paprika-Leberkäse: This variation includes small pieces of pickles and bell peppers.
• Pizzaleberkäse: This variation includes cheese, cut bell peppers, pickles, and small cubes of salami, named for its similarity to pizza.
• Pferdeleberkäse: This variation, popular in Vienna, Austria, is made with horse meat.
• Zwiebelleberkäse: This variation, common in the Swabian and Franconian regions of Germany, is made with onions.
• Pikanter Leberkäse: This variation includes added spices and is very popular in Austria.

Leberkäse can be served in a variety of ways, including hot on a Semmel (hard wheat flour bread roll), cut into finger-thick slices and served with mustard or pickles, or pan-fried and accompanied by a fried egg and German potato salad, home fries, or spinach. It can also be served cold, cut into very thin slices and used on sandwiches, typically seasoned with pickled cucumbers.

How to serve Bavarian meatloaf

Bavarian meatloaf, also known as Leberkäse, is a popular dish in the south of Germany, in Austria, and parts of Switzerland. It is made with beef, pork, and bacon, although other variations may include different kinds of meat such as horse meat or turkey, or additional ingredients like cheese or minced chili peppers. The ingredients are finely ground and baked in a loaf pan until a crunchy brown crust forms.

Hot Slices

Bavarian meatloaf is often served hot, sliced about a finger's thickness. It is typically seasoned with medium-hot mustard, Bavarian sweet mustard, or ketchup, and accompanied by soft pretzels or Kartoffelsalat (potato salad).

Pan-Fried

Pan-frying the meatloaf is another common method of preparation. Fry slices of the meatloaf in a pan until browned, and serve with a fried egg on top, along with German potato salad, Bratkartoffeln (home fries), or spinach. This is a typical dish served at Biergartens.

Sandwiches

Bavarian meatloaf is also enjoyed as a sandwich, either hot or cold. For a hot sandwich, a slice of meatloaf about a thumb's width is served on a roll, similar to a hamburger. Cold sandwiches are made with very thin slices of meatloaf, seasoned with pickled cucumbers, and served on a variety of breads.

With Eggs and Onions

For a hearty breakfast, fry a slice of Bavarian meatloaf with onions and serve it on toast, topped with a sunny-side-up fried egg and sautéed onions.

Variations

There are several variations of Leberkäse that incorporate different ingredients:

• Käseleberkäse: Includes small pieces of evenly distributed cheese.
• Paprika-Leberkäse: Includes small pieces of pickles and bell peppers.
• Pizzaleberkäse: Includes cheese, cut bell peppers, pickles, and small cubes of salami.
• Pferdeleberkäse: Made with horse meat, popular in Vienna, Austria.
• Zwiebelleberkäse: Made with onions, common in the Swabian and Franconian regions of Germany.
• Pikanter Leberkäse: Includes spices and is very popular in Austria.

When serving Bavarian meatloaf, it is essential to consider the preferred temperature, thickness of slices, accompanying sauces or seasonings, and potential side dishes or bread options.

The history of the dish

Bavarian meatloaf, also known as Leberkäse, is a speciality food from southern Germany, Austria, and parts of Switzerland. The name Leberkäse literally translates to "liver cheese" in German, despite the dish containing neither liver nor cheese. It is said to have originated in 1776, created by the cook of Charles Theodore, Elector of Bavaria, although this story has been contested.

Leberkäse is made from a mixture of beef, pork, and bacon, which is ground very finely and then baked in a loaf tin in the oven. The meat is typically seasoned with spices such as nutmeg, pepper, and marjoram, and sometimes other ingredients like cheese or minced chilli peppers are added. The mixture is formed into an oval shape and baked until a crunchy brown crust forms on the outside. It is often served warm, sliced thickly, and placed on a roll, similar to a hamburger. It can also be served in thinner slices with mustard, or as part of a sandwich with smoked sausage, or fried with a fried egg on top.

In Germany, Leberkäse is commonly enjoyed in Biergartens, and is a staple of South German and Austrian fast food stalls, butcher shops, and supermarkets. It is typically served with potato salad, home fries, or pretzels, and enjoyed with a German Hefeweizen beer.

Frequently asked questions