🍴 Homemade Fleischkäse (Bavarian Meatloaf) 🇩🇪
✨ Introduction
A classic German-Austrian meatloaf made silky-smooth from finely mixed pork and beef. Delicious hot or cold—slice thick for dinner or thin for sandwiches with mustard and pickles.
🛒 Ingredients
- Ground beef: 1 lb (lean)
- Ground pork: 1 lb
- Ice water: 1/2 cup
- Breadcrumbs: 1/4 cup
- Milk: 1/4 cup
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Mace (optional): 1/2 tsp
- Nutmeg: 1/4 tsp
- Paprika: 1/2 tsp
- Egg: 1
- Mustard powder (optional): 1/2 tsp
- Vegetable oil: 1 tbsp, for greasing
👩🍳 Instructions
- Prep pan & oven: Preheat oven to 350°F (175°C). Grease a loaf pan; line with parchment for easy removal.
- Combine meats: In a large bowl, mix beef and pork until evenly combined.
- Season: Add onion, garlic, salt, pepper, mace, nutmeg, paprika, and mustard powder. Mix well.
- Soak crumbs: In a small bowl, combine breadcrumbs and milk; let soften, then mix into meat.
- Bind & smooth: Add egg and ice water. Mix vigorously until the texture becomes smooth and paste-like.
- Shape: Transfer to the loaf pan. Press down firmly and smooth the top.
- Bake: Bake 60–90 minutes until golden and cooked through. Internal temperature should reach 160°F (71°C).
- Rest: Let stand 10 minutes before slicing to keep it juicy.
- Serve: Slice and enjoy with mustard, pickles, sauerkraut, potatoes, or in sandwiches.
💡 Tips
- Silky texture: Mix the meat until it looks emulsified; this gives the signature smooth slice.
- Flavor boost: Add a splash of cold beef stock instead of water for depth.
- Crispy edges: Pan-sear slices in butter after baking for a traditional touch.