Bavarian Meat Loaf - 24hourcampfire

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.

Gonna try it.

Sam, why the ice water and not, say, milk, etc.?

the water acts as both a binder, and a lubricant. Neutral taste.

I bet that makes a great sandwich. For camping, I'm thinking a slice of loaf fried with some onions and an egg on rye with cheese would be awesome!

First loaf I have seen without bread "crumbs" of some sort.

Originally Posted by EdM

First loaf I have seen without bread "crumbs" of some sort.

Ed, it just does not need any filler.

Looks good!

I imagine the amount of kneading has an effect on it binding/staying together?

you may well be right. There is a lot of 'stringy' fat from the bacon and pork, that helps bind the product pretty tight. The ice water helps keep that from becoming one big wad of fat.
The finished product goes very well with my Guava Hot Sauce.

You ain't never posted a bad recipe. I've tried several of yours and they were top shelf.