Friedhelm's meatloaf

Ingredients for 8 servings:

• 800 g minced pork, can also be mixed mince
• 150 g ice cubes
• 70 g mineral water
• 18 g curing salt
• 1 tsp, levelled white pepper, ground
• ½ tsp nutmeg, freshly grated
• 1 tsp marjoram
• ¼ tsp all-spice
• ¼ tsp ginger powder
• 1 tsp, crushed paprika powder, sweet
• 3 g cutter aid (please follow the manufacturer’s instructions)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

(Leberkäse) made in the Thermomix.

Weigh all the seasoning ingredients, mix together, and set aside. Grease a loaf pan well so that the finished meatloaf can be easily removed from the pan later. Now turn on the oven and preheat to 200°C. Put the ice cubes in the mixing bowl, crush them for 3 seconds/speed 5, and then add half to a container with the mineral water. Now put all the ingredients/spices, except the mineral water, into the mixing bowl, mix for 3-4 minutes/speed 5 until smooth, then slowly add the ice water through the lid opening. Halfway through, use a spatula to help mix until the mixture is creamy. Be careful, the sausage meat shouldn’t get any warmer than 12°C. I’ve since bought an infrared thermometer with a laser beam, and it works wonderfully. Now transfer the sausage meat from the mixing bowl to the loaf pan or meatloaf pan. When filling the pan, make sure no air bubbles form in the meatloaf mixture. Tap the filled pan on the countertop several times if necessary. Smooth it out with a spatula and create a diamond pattern with the tip of a knife. Bake for 90 minutes.