Name: Baked Bavarian Leberkäse with Egg
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 slices
Ingredients: 500 g ground beef; 350 g ground pork; 150 g bacon; 1 pc onion; 120 g ice; 2 teaspoons salt; 1 pinch white pepper; 1 teaspoon marjoram; 1 teaspoon nutmeg; 1 teaspoon baking soda; 1 teaspoon sugar; 20 g butter; 4 pcs eggs; 4 tablespoons wholegrain mustard

Step by step process

Preparing the meat mixture

1
Bavarian Leberkäse relies on thoroughly chilled meat, so put the beef and pork in the freezer for 30 minutes before you start grinding. Cold meat keeps the fat together and gives you a smooth result.
2
Peel the onion and chop it finely. Grind the bacon and both meats through the finest plate of a meat grinder, ideally twice, so the mixture turns out typically smooth.
3
Add the onion, salt, white pepper, marjoram, nutmeg, baking soda, and a pinch of sugar to the meat. Gradually work in the crushed ice, which cools and aerates the mixture.

Working and shaping

4
Work the mixture in a bowl set over a container of ice, or briefly in a food processor, until it turns glossy and sticky. This step gives the loaf its bounce and keeps it from crumbling after baking.
TIP:
For a juicy meatloaf, a cohesive mixture is important. When mixing, use gentle motions and don't overdo it, or the mixture will become tough. Let it chill in the refrigerator for 15-30 minutes. The eggs, milk, and breadcrumbs should be balanced.
5
Grease a loaf pan with butter and press the mixture in firmly so no air pockets remain. Smooth the surface with a damp hand and score a diamond pattern into it with a sharp knife, which browns nicely once baked.

Baking and serving

6
Preheat the oven to 180 degrees Celsius. Place the pan in the center and bake for about 60 minutes, until a deep golden crust forms and the internal temperature reaches 72 degrees Celsius. For the last 10 minutes you can switch on the top grill for a crispier surface.
7
Heat a little butter in a skillet and fry the eggs so the yolk stays runny. Let the loaf rest for 10 minutes, cut it into thick slices, and serve each one with a fried egg, a spoonful of sweet mustard, and a warm pretzel.
TIP:
After searing, let the meat rest for a while so the juices distribute more evenly. Smaller pieces only need a few minutes. Let larger cuts rest longer and loosely cover them.