Go Back
Sliced leberkäse served with boiled potatoes and herbs on a white plate

Authentic Bavarian Leberkäse Recipe

Leberkäse, the beloved Bavarian meatloaf, is a savory classic found in German butcher shops and beer halls. Despite its name meaning “liver cheese,” this dish typically contains neither liver nor cheese. Instead, it’s a finely ground blend of pork, veal, and pork fat, baked into a loaf with a dark golden.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: Bavarian, German
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb (450g) pork shoulder cubed
  • ½ lb (225g) veal or lean beef cubed
  • ½ lb (225g) pork fat or back fat cubed and chilled
  • ½ cup (120ml) crushed ice or ice water 
  • 1 small onion finely grated
  • 1 tsp ground white pepper
  • ½ tsp ground marjoram
  • ½ tsp ground coriander 
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 tsp salt
  • 1 tsp curing salt optional, for pink color and preservation

Equipment

  • Food processor or meat grinder
  • Loaf pan standard 9x5-inch
  • Mixing bowl
  • Digital kitchen scale
  • Spatula
  • Oven
  • Thermometer optional but helpful for internal temperature

Method
 

  1. Pre-chill ingredients: Place all meat and fat in the freezer for about 30 minutes to ensure they are very cold but not frozen solid.
    Grind the meat: Using a meat grinder or food processor, grind the pork shoulder, veal, and pork fat together until very fine. Repeat once more for a smoother texture.
    Raw pork and beef being ground in a food processor on a kitchen counter
  2. Add spices: Mix in the grated onion, white pepper, marjoram, coriander, ginger, nutmeg, salt, and curing salt (if using).
    Emulsify with ice: Gradually add crushed ice or ice water while blending the mixture in a food processor. Continue until it becomes a smooth, thick paste.
    Bowl of salt, spices, and seasonings mixed for leberkäse on a wooden surface
  3. Shape the loaf: Preheat the oven to 325°F (160°C). Lightly grease a loaf pan. Press the meat mixture into the pan, smoothing the top and rounding it slightly.
    Bake: Place the loaf in the oven and bake for about 90 minutes, or until the internal temperature reaches 160°F (70°C). The top should form a golden brown crust.
    Seasoned leberkäse meat loaf shaped inside a rectangular baking pan
  4. Cool slightly: Let rest for 10 minutes before slicing. Serve warm or allow to cool completely for cold servings.
    Sliced Bavarian leberkäse loaf on a wooden board with herbs

Video

Notes

Nutrient Amount per Serving
Calories 420 kcal
Carbohydrates 1g
Protein 22g
Fat 38g
Serving Size 150g
Saturated Fat 14g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Trans Fat 0.3g
Cholesterol 95mg
Sodium 780mg
Potassium 370mg
Fiber 0g
Sugar 0g
Vitamin A (IU) 40 IU
Vitamin C 2mg
Calcium 15mg
Iron 1.2mg

Cooking Tips

  • Using very cold ingredients ensures the emulsion doesn't break, preserving a smooth texture.
  • A water bath in the oven can prevent cracking on the surface.
  • For a deeper flavor, refrigerate the meat mixture overnight before baking.
  • Serve with German mustard, pickles, and a pretzel or potato salad for a traditional experience.