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Leberkäse baked with leaf spinach

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Ingredients for 4 servings:

  • 6 slices of Leberkäse
  • 1 kg leaf spinach, frozen or fresh
  • 1 cup of crème fraîche, approx. 150 g
  • 1 pack of grated Gouda, approx. 200 g
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and delicious

Thaw the spinach leaves in a pan and heat through. Fry the Leberkäse (meatloaf) in a pan until browned. Then place it on a baking sheet. Spread the spinach leaves over the Leberkäse (meatloaf). Stir the crème fraîche in a bowl until smooth and season lightly with salt and pepper. Spread the crème fraîche over the spinach. If you like, you can also mix the crème fraîche with the spinach beforehand. Finally, sprinkle with grated Gouda cheese. Bake in an oven preheated to 200°C (top/bottom heat) on the middle shelf for about 10 minutes. We like to serve it with spaetzle (noodles) and hunter’s sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Leberkäse baked with leaf spinach