Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)

Category: Meat dishes
Kitchen: german
Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)

Ingredients

bacon or lard 50 g
bulb onions 100 g
lean beef 500 g
pork 500 g
pork liver 300 g
milk 700 ml
wheat flour 100 g
eggs 2 pcs
salt, pepper spices taste

Cooking method

  • Meat loaves are very popular in Germany. Varieties of the sea. I offer you a recipe common in Franconia.
  • Twist pork, beef and liver separately in a meat grinder.
  • We get three types of minced meat:
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • Finely chop bacon or bacon and fry in a pan, add finely chopped onion and bring it until golden brown:
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • Mix the minced meat, add lard with onions, pour in milk, eggs, spices, add flour. After each ingredient, knead the mass well.
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • The mass is very delicate, but not liquid.
  • We send the minced meat in a greased form. I didn't fit into one. Smooth the surface of the bread with a wet hand.
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • We cover the forms with foil so that the top does not burn out ahead of time and send the bread to the oven for 30-40 minutes at a temperature of 200 degrees. You will soon hear a very delicate creamy smell. After 30 minutes, we will look into the oven, remove the foil and pierce the bread in the thickest part with a knitting needle or knife. Juice will come out. It should be transparent, not red. Leave the bread for another 15 minutes to brown.
  • We take out:
  • Franconian meat bread (Der echte Leberkаеse aus der Frаеnkischen Schweiz)
  • Serve with a potato side dish (I have Palatinate potatoes) and soaked apples.

The dish is designed for

lot

Time for preparing:

1,5 hour

Cooking program:

oven

Note

The meat loaf is of European origin. The first mention of meat bread appears in the history of mankind in a culinary book - the manuscript of Apicus (Rome) back in the 5th century!

Meat bread is a national dish of Germany and Belgium, it is also a relative of the famous German and Swedish meat balls - meat balls.
The English-speaking population of the planet calls meat bread only MeatLoaf, where meat is meat, and the word loaf symbolizes the rectangular shape characteristic of bread, Americans have been preparing meat bread since colonization. But then he somehow disappeared from the American table and appeared again only in the 19th century.

Interestingly, meat loaf occupies an honorable place in the national cuisine in no less than 20 countries, and among them, in addition to those already mentioned, are the Philippines, Mongolia, Italy, Greece, and even Vietnam, where it is called giò and is rather stewed. rather than baked.

Typically, the main ingredients of meat loaf are minced meat mixed with white bread soaked in milk or cream and raw eggs and baked whole in the oven until tender.
To shape meat loaf, you do not need to have a special rectangular dish for baking, sometimes the meat loaf is molded by hand and baked on a regular flat baking sheet.

The classic meat loaf is made from beef, but lamb and pork and chicken and turkey meat are also often used.
Source of information on the history of meat bread: 🔗

Rada-dms
Such a good, life recipe! I will definitely try !!! Thank you!!!
tuskarora
To your health!
Elina
The recipe is interesting, but people don't eat my liver ... Can I do without it? Or will the tenderness be lost?
tuskarora
There are many options for meat bread, including those without a liver. Type "meat bread" into the search engine at the top of the page. Maybe pick up what you like best.

This particular option is done with the liver. By the way, the taste of the liver itself is hardly noticeable here. so this is a good option if you need to feed the kids a healthy liver (do not forget about vitamins A and D which are heaped in the liver).

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