John Myers
Baked Liver Cheese with Spaetzle
The perfect baked liver cheese with spaetzle recipe with a picture and simple step-by-step instructions.
- 1 kg Meatloaf
- 3 Fresh shallots
- 2 tbsp Oil
- 300 g Spaetzle
- 250 g Grated Emmental
- Salt and pepper
- Cut a wedge out of the meat loaf so that a 2-3 cm edge remains. Cut the cut meat loaf into cubes.
- Place the meat loaf in a large, greased casserole dish, cut into the meat loaf on the sides at intervals of 1-2 cm.
- Peel shallots, cut in half, cut into strips and sauté in oil, mix with spaetzle and meat loaf cubes. Pour the mixture into the cut wedge and spread around the meat loaf.
- Spread half of the cheese over the spaetzle and onion mixture. Put the baking dish on the wire rack in the oven. Top / bottom heat: around 180 ° C (preheated) Heating air: around 160 ° C (not preheated) Gas: around level 3 (preheated) Baking time: around 45 min.
- Place the remaining cheese in the side slices of the meat loaf about 10 minutes before the end of the cooking time and finish baking.
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