Learn how to make a special and very flavorful German Meatloaf named Pizza-Fleischkäse. This variation of Leberkaese gets this name because it has pizza toppings in the meatloaf mixture.
In this recipe I use one of the most common Pizza-Fleischkäse ingredients which are bell pepper and cheese cubes. In the south of Germany it is a very popular office lunch or snack while shopping, where it is eaten as kind of a Bavarian burger in a bun.
How to make German Pizza Leberkase Video Tutorial
Authentic German Pizza Liver Cheese Recipe
Recipe
Pizza Liver Cheese - Pizza Fleischkäse
Ingredients
- 2 pounds ground beef lean
- 2 pounds ground pork
- 1 pound bacon
- 1 pound ice cubes
- 10 oz. cheddar
- 3 tablespoon dried marjoram
- 1 red pepper
- 1 green pepper
- 1 large onion
- 1 tbsp. garlic paste
- 2 tbsp. coarse Kosher salt
- 2 tsp. black pepper
Instructions
- Add ground beef and ground pork to a bowl and chill in the freezer.
- Crush the ice cubes and place in the freezer.
- Peel the onion, cut into eight pieces and add to the food processor.
- Cut the bacon into inch size pieces and add to the food processor.
- Add the garlic paste to the food processor and mince everything finely.
- Transfer to a large bowl and chill in the freezer.
- Dice cheese and bell peppers in ½-inch pieces.
- Preheat oven to 350 Fahrenheit.
- Remove the ice and the ground meat from the freezer.
- 1Add about 3 cups of ground meat, a cup of ice, salt, pepper, and marjoram to the fod processor and mince finely.
- Transfer the meat paste to the bowl with the ground bacon mix and repeat until all meat is finely minced.
- Mix well by hand, then add bell peppers and cheese and mix again.
- Transfer the meat paste to loaf pans. Press meat paste down and tap the loaf pans a couple of times.
- Bake for 1 - 1 ½ hours.
- Leave the meatloaves in the pan for about 10 min. to cool down.
- Pour out excess water and lift meatloaf on a cutting board.
- Cut into finger thick slices and enjoy on a roll with some ketchup or mustard or serve with roasted potatoes and a side salad.
- If you don´t use the Fleischkäse immediately you can re-heat it in the microwave or in a frying pan with some oil or butter.
Nutrition
Yield: 1PortionsCalories: 336kcalCarbohydrates: 1gProtein: 13gFat: 31gFiber: 0.4gSugar: 0.5gNet Carbohydrates: 1g
Tried this recipe?Let us know how it was!
James says
Interesting. I am definitely going to try this. Interested in exploring my German heritage via foods.
Angela Schofield says
Wunderbar, that´s the best way to explore your German heritage.
ochi casillas says
Hi, so I live on a college campus and am not allowed to have a food processor or blender on hand would it still work if I do it all by hand? usually it's fine but I know certain recipes requires you to use a food processor
Angela Schofield says
Leberkäse is one of those recipes where a food processor is pretty much essential. The key to its signature texture is emulsifying the meat into a smooth, bologna-like consistency, which is really difficult to achieve by hand. Without a food processor or blender, you'd end up with a coarser, more meatloaf-like texture rather than the classic smooth Leberkäse.
That said, if you're determined to try, you could finely mince the meat as much as possible with a sharp knife and then mash it together with a spoon or potato masher. Chilling the meat and working in small batches will help. It won’t be true Leberkäse, but it might still be tasty!
Another option: see if your dorm has a communal kitchen with a blender or food processor you can borrow. Or, if you have a friend off-campus with a kitchen, maybe make a batch together!