Denny's thread about grinding up a briskit got me thinking about a Bavarian style meat loaf I made recently.
Got the recipe off a Bavarian wet site. Changed things around though, and wound up grinding the meat for it. They call it "Leberkase" but there is no liver in it at all.
I ground the meat with a small hole plate. I will probably cook this more on camping trips, than at home. Should do well in a Dutch Oven over coals.
Quote
Leberkase
Bavarian Meat Loaf

8 ounces lean steak
8 ounce Country Ribs
4 ounces thick cut bacon
1 medium onion, fine diced
1 Garlic clove, minced
1 tsp Kosher Salt
1 tsp White Pepper
1/4 tsp Allspice
1 tsp Marjoram
1/4 cup ice water

Cut the meat into large dice, and then run through the meat grinder, using the small hole blade
Put the meat into the bowl of a mixer. Using the dough hook, mix well.
Add in onion and garlic, the ice water, and the spices.

Place mixture in a loaf mold, and bake for an hour at 350F.

Cool slightly. Slice, and serve with Rye Bread, mustard, pickles, onion, and cut Hungarian Peppers

Ice Cold beer is a must.


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Sam......