German meatloaf Leberkase

Pork belly, Pork shoulder, Water, Onion, Nitrite salt, Table salt, Black pepper, Coriander (cilantro seeds), Dried garlic, Food phosphate, Nutmeg

Slice: 15 min. Freeze: 1 h. Blend or grind: 15 min. Cooking: 15 min. Let it stand: 1 h. Bake in the oven: 30 min. Bake in the oven: 2 h. Bake in the oven: 15 min.

Cut pork brisket (600 g) and pork shoulder (600 g) into cubes about 2 × 2 cm, then partially freeze the meat together with water (250 g) for 40-60 minutes. Peel onion (60 g) and cut it into large pieces.

Grind the meat and onion, then blend the mixture with water (250 g), nitrite salt (10 g), table salt (10 g), black pepper (3 g), coriander (3 g), dried garlic (3 g), food phosphate (2.5 g), and nutmeg (2 g) until you get a smooth cold emulsion. While working, keep the meat batter below 10 °C.

Pack the meat mixture tightly into a loaf pan, knocking out excess air with a spatula or firm taps, then smooth the top with a wet spatula and, if you like, make a shallow pattern. Insert a probe thermometer into the center and leave the pan at room temperature for about 1 hour so the mixture warms slightly.

Place the pan in the oven and cook without convection for 30 minutes at 80 °C. Then raise the temperature to 150 °C and bake for about 1.5-2 hours more, until the center reaches 68 °C.

At the end, raise the temperature to 200 °C, switch on convection, and brown the top for another 10-15 minutes. Let the loaf cool briefly after the oven and serve it warm, when the structure already holds its shape and the juices have settled.