Quoting Dale Shipp to Ruth Haffly <=-

Curious -- why is this called a "German" meat loaf?
applesauce

It isn't!

Recipe from John Frase of Nashville, Tenn.
"The Great American Meatloaf Contest Cookbook".

Just look at the source.

There are many styles of German meat loaves. Here's one of them ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leberkaese Loaf
Categories: German, Pork, Beef, Groundmeat, Dairy
Yield: 20 servings

2 3/4 kg Beef
1 1/4 kg Pork with some fat
80 g Curing salt
12 g Pepper
12 g Nutmeg
12 g Coriander powder
4 lg Onions grated
Maggi extract
80 g Cornstarch dissolved in some
Milk

The meat is cut in small cubes and mixed with curing salt. Meat
should be cured for 3 days.

Grind the meat and add all other ingredients. Then put everything
into the "Kutter" - I would think food processor will do, and add
ice water The finished mixture should have a fine texture and
fairly soft. Fill in oiled loaf pan, smooth the top and bake 2-3
hours, low heat. It should have a nicely browned surface. There
should be no liquid escaping during baking.

From: Edda Schulz, Epicurious Food 1999

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Cheers

Jim


... At some point every single person was the youngest person on Earth

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