Leberkäse  (sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to meat loaf. It consists of corned beef, bacon and onions and is made by grinding the ingredients very fine and then baking it as a loaf in a bread pan until it has a crunchy brown crust.Leberkäse is said to have been invented in 1776 by the cook of Bavarian Duke Karl Theodor, although this story has been heavily contested. The name "Leberkäse" literally translates to "liver-cheese" even though in Bavaria the dish traditionally contains neither liver nor cheese. Linguists believe that the etymology of the word either involves the Middle High German word lab (to clot) or the word laib (loaf), and the Slavic root quas (feast).According to German food laws, only products called "Bavarian Leberkäse" are allowed not to contain liver; otherwise, there must be a minimum liver content of 4%. Some local variants must contain even more liver; for example, the liver content of "Stuttgarter Leberkäse" must be at least 5%.There are several ways of eating Leberkäse:Cut into approximately finger-thick slices which are then placed in a semmel while still hot and seasoned with mustard. The result, generally called Leberkässemmel, is a staple of Bavarian and Austrian fast food restaurants.Alternatively, the slices can also be pan-fried ("abgebräunt", browned), in which case they are commonly accompanied by a fried egg and German potato salad. This is a very common Biergarten dish sometimes called Strammer Max.Cold Leberkäse can also be cut into very thin slices and be used on a variety of sandwiches.

1 lb Ground beef 1 can (6 oz.) tomato paste 1/2 cup Oatmeal 3 tbsp Finely chopped green pepper Or celery 2 tbsp Bran 2 tbsp Wheat germ 1 small Onion, finely chopped

5. Pat into prepared loaf pan. 6. Bake 40 minutes. 7. Spread remaining sauce over meat. 8. Return to oven and cook additional 10 minutes. 9. Let stand 5 minutes before serving.

5. Pat into prepared loaf pan. 6. Bake 40 minutes. 7. Spread remaining sauce over meat. 8. Return to oven and cook additional 10 minutes. 9. Let stand 5 minutes before serving.

 

Often times when my family and I are putting a meal together that we have made several times before, we like to experiment with different flavors, seasonings and spices.

DIRECTIONS: Cook meat loaf according to package directions. Place hoagie buns on cutting board and add a slice of cheese and tomato slices to each one. Remove plastic film from tray and divide the ...

DIRECTIONS: Microwave meat loaf according to package directions. Cook green beans per package directions. Stir onion, Italian dressing and diced tomato into beans and cook uncovered over medium heat ...

In slow cooker, arrange meat loaf. Cook covered on LOW 6 to 8 hours or HIGH 4 hours. (HELPFUL HINT...Place meat loaf on a piece of cheesecloth, then on a rack to help hold meat loaf together while ...

Filed under All Seasons , Beef , Comfort Food , Main Course , Pork. Preparation time: 20 minutes to prepare, 1 hour to cook. Why do I love meatloaf? It reminds me of being a kid.