In this post I show you how you can easily and with a few ingredients make your own Mediterranean Leberkäse.
The Mediterranean Leberkäse is a delicious change to my pizza leberkäse or of course the classic Leberkäse. There are no limits to your creativity. What you use as an ingredient is completely up to you. I can imagine the meatloaf also well with the addition of pepperoni, zucchini, rosemary or parmesan.
If you want to rely on a recipe, you can also follow mine 1:1. My chowder includes sun-dried tomatoes, olives, mozzarella and basil.
But now enough chattering….
You can either watch the complete Mediterranean Leberkäse recipe as a video or read it through. I wish you a lot of fun with it and good luck!
Making your own mediterranean Leberkäse – What do you need?
Ingredients per 1 kg
- 50 % pork neck (500 g)
- 20 % pork back fat (200 g)
- 15 % lean beef (150 g)
- 15 % crushed ice (150 g)
Spices per 1 kg
- 17.5 g salt
- 2.5 g cure #1
- 4 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g onion powder
- 2 g white pepper
- 0,75 g mace
- 0,5 g thyme
- 0,5 g oregano
- 0,5 g paprika powder, sweet
- 0,25 g cardamom
- 0,25 g ginger powder
Inserts per Kg Base
Here you can get creative. In general, I recommend using about 30% extra as a filler.
In my recipe these are:
- 100 g firm mozzarella cheese
- 75 g dried tomatoes in oil (the oil drained)
- 75 g olives (watch the salt content, if they are too salty you have to )
- 25 g fresh basil
Equipment for making mediterranean Leberkäse
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Pâté dish / glasses / aluminium dish / other dishes
It is up to you which dish you use to make the Leberkäse. You can achieve the same result with any shape.
Make mediterranean Leberkäse yourself- Step-By-Step Instructions
1. Cut the meat and fat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
2. Now put the meat in the freezer for 1-2 hours to freeze.
3. Cut the inserts into small strips / cubes and mix them so that they are evenly distributed later.
4. Grind the spices to a fine powder except for the cutter aid. This will ensure that everything mixes well later.
5. Now it’s time to grind the meat and fat. Grind the meat twice through the finest perforated disc.
6. Add the spices and the cutter phosphates to the meat and mix with a hand mixer. Now blend the ingredients until they combine nicely and reach a mushy consistency (5 min +).
Add the ice gradually during the step. This will keep the mixture cool. The mass should not rise above 12 degrees Celsius (53,6 °F). To achieve this, measure the temperature from time to time.
7. Now mix the chopped ingredients with the finished meat mixture. Make sure that everything is evenly distributed and has a good binding.
8. Grease your form and “throw” the mass into it. I do not mean literally throwing but make sure to really punch the mass into the mold so that there are no trapped air bubbles.
The air bubbles won’t affect the taste but the look of the slices later on.
9. Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking.
10. Now it is time to bake your Leberkase.
First step is to bake it in a 180 °C (356 °F) preheated oven for 15 minutes. Then reduce the temperature to 120 °C (248 °F) and finish baking.
The baking time varies depending on the size of your baking dish (rule of thumb 1 hour / kg).
You can also measure the core temperature and bake it until it reaches a core temperature of 69 – 72 ° C (150 – 162 F).
Get the Leberkäse out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve.
11. Your mediterranean Leberkäse is ready 😄. Enjoy it warm . You can also eat it cold and store it in the freezer.
What is the shelf life of mediterranean Leberkäse?
Raw, you should not store the liver loaf uncooked for more than 24 hours.
If you baked it, you should store it in your refrigerator.
There it can be kept for max. 5 days.
Another variant is to boil it in jars. By boiling it down, it will keep for several months. When opening: See, smell, taste!