Lindy Valdez
Bavarian meat loaf – naturally without liver
Leberkäse is also called Leberkas or official ribs in Bavaria.
- Leberkäse has been an integral part of Bavarian cuisine for 200 years. In contrast to meatloaf outside of Bavaria, the local specialty that you are served at the Oktoberfest, for example, does not contain any liver.
- The sausage meat for Bavarian meatloaf is made from equal parts beef and high-fat pork.
- There is also bacon without rind, onions, water, salt, white pepper, and marjoram.
- All the ingredients are ground very finely, filled into a mold, and baked in the oven until the typical brown crust forms.
- If you ask yourself why the meatloaf is called Leberkäse in Bavaria, even though it doesn’t contain any liver, the answer is quite simple – the reason lies in the history of the food. The word liver is just a modification of the word “loaf” and the word “cheese” means a compact mass.
- So liver has nothing to do with meatloaf – at least according to the Bavarians.
