BLUE WINDOW | Food Travels in the Alps | Österreich Leberkäse (meatloaf)

Österreich Leberkäse AUSTRIA meatloaf


The traditional meatloaf in Austria is a throwback to the days when bread was a bulk ingredient, egg was a binding and stock was a medium to enhance flavour.

500 g beef, minced
500 g pork, minced
250 ml cream
240 g white rolls soaked in 1 cup milk, squeezed
125 ml meat stock
125 g onions, chopped small, fried
60 g bacon, chopped small
1 egg
30 g breadcrumbs
30 ml sunflower oil
15 g parsley, chopped
5 g white pepper
Salt, large pinch
Butter, for greasing

Preheat oven to 160°C. Work the minced meat into the soaked bread until the fat starts to separate. Add the bacon, egg, fried onions, parsley and seasonings. Sprinkle breadcrumbs around the bottom and sides of a large greased tin, add the meat mixture, pressing it into the corners. Top with oil. After 15 minutes pour the stock over the loaf. After 30 minutes baste the loaf with the liquid that seeps out, repeat every 15 minutes until it has been baking for 90 minutes. Pour the liquid from the loaf tin into a saucepan, add the cream and bring to the boil. Simmer and reduce until it thickens into a sauce. Serve sliced in the sauce.