Leberkäse

Meatloaf, meatloaf or meat loaf is a common in the German, Austrian and Swiss cuisine Brühwurstsorte. It is characterized by its angular form patties. In Northern Germany is also one filled into casings, not baked boiled sausage with round sectional shape offered as " liver cheese ". Originally the meatloaf liver was added today ( a word originally Swiss ) is the name meatloaf aptly, as is generally omitted liver. Attribution of the cheese derives only from the shape of the loaves.

Meatloaf in Germany

In Germany applies according to the guidelines of the German Food Guide for the sales name " liver cheese " that so called food outside Bavaria have included liver, unless they are called " Bavarian meat loaf (s)". The liver content is not generally defined only in " coarse " and "Stuttgart liver cheese " it must be at least five percent. The aim of this definition is the consumer protection against misleading in the sense of food labeling regulation. Meatloaf Bavarian style without liver is therefore often referred to as " meat loaf " means.

The ingredients for meatloaf are Bavarian salted, coarsely entsehntes beef and high-fat pork, bacon, water, onions, salt and marjoram, which are processed with the cutter to a fine mass. Then the meat is baked in a baking pan until a brown crust has formed.

For coarse liver sausage meat is shredded cheese to, but not gewolftes meat added.

The variant calf cheese or white meat loaf, unlike the name suggests, not made ​​of veal, but from about the same ingredients as above, veal may also be included. The meat is not cured, by the cooked mass is not pink, but bright and pale and is reminiscent of veal. Calf cheese tastes milder than meatloaf and is significantly different from these seasoned with ginger, black cardamom, mace and lemon.

Other variants are horse liver cheese (a little spicy, with horse meat ), Ticino meatloaf ( with peppers ), pizza meatloaf and Käsleberkäse. They are only available regionally, horse meat loaf especially in the east of Austria. Specialist providers offer meatloaf also in many other variants and refine it with mushrooms, peppercorns, spinach or onions.

Cold can be used cut similar to Lyon meatloaf. Served with bread, pickles and sweet or medium-hot mustard, meatloaf is a popular snack.

In the pan seared meatloaf been called " abgebräunt " and is served with fried egg and potato salad or baked potatoes. Some places it is also breaded or cooked as a false cordon bleu. It is also raw meat, usually offered in disposable aluminum baking pan for baking.