Homemade Leberkäse

A pink, dense, and incredibly juicy meatloaf protected by a criss-crossed brown crust. The aroma of roasted meat mingles with hints of nutmeg and marjoram released upon slicing.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 913
• Protein: 45 g
• Carbs: 6 g
• Fat: 78 g

Ingredients

• 400 g Beef rib roast ( well chilled, diced )
• 400 g Pork belly ( well chilled, diced )
• 200 g Plain lardons ( well chilled )
• 1 piece Onion ( minced )
• 200 ml Mineral water ( ice cold )
• 20 g Gray sea salt
• 1 tsp White pepper ground
• 1 pinch Nutmeg
• 1 pinch Ginger ground
• 1 tsp Marjoram
• 20 g Minimum butter sweet ( for the pan )
• 10 g Curing salt ( to be mixed with the sea salt )

Instructions

1. Meat preparation

   Cut the beef, pork belly, and lardons into small cubes. Place them in the freezer for 20 minutes along with the grinder blades; the meat should be nearly frozen to ensure a perfect emulsion without the fat separating.

2. Grinding and seasoning

   Finely grind the meats with the onion. Incorporate the sea salt, nitrite salt, white pepper, nutmeg, ginger, and marjoram. The mixture should start to become sticky to the touch.

3. Ice emulsion

   Mix the preparation in a powerful food processor while gradually adding the very cold mineral water. Process until you get a fine, smooth, and shiny paste, similar to a thick mousse. The temperature should never exceed 12°C.

4. Molding and baking

   Butter a loaf pan. Pack the meat mixture firmly to remove air bubbles. Smooth the top with a wet spatula and score a diamond pattern with a knife. Bake at 160°C until the crust is golden brown and the center is firm to the touch.

Chef's tips

• Temperature is key: if the meat warms up during processing, the fat will separate and you'll end up with a dry meatloaf.
• To check the seasoning, poach a small ball of the mixture in simmering water before molding the rest.

Storage

Keep for 4 days in the refrigerator. Delicious cold in thin slices or pan-fried with a fried egg.