Fleischkäse (Bavarian Meatloaf)

I love to travel and part of the fun of travel is trying cuisines of different areas. Not too long ago Tim and I were in northern Italy and Switzerland with some friends and while dining at a brasserie in Zürich we came across this traditional Bavarian meatloaf.

SERVING THIS WITH MUSTARDS PER TRADITION

This is unlike our traditional meatloaf in that its texture is very fine and prior to baking, the mixture is very much like a mousse. I likened the loaf to a pate and the flavors are so delectable.

THE MEAT GETS TO CHILL IN THE FREEZER BEFORE YOU USE IT. □

The loaf is pale in color and has an unusual hint of ginger, nutmeg, thyme and garlic. One would think that is an unusual combination and you would be correct, but when combined in this luscious loaf along with ground pork and chicken, it's a thing of beauty for the tastebuds.

We ate at a restaurant called August in Zurich and they had different versions of this Fleischkase on the menu. There was a "hunter" version that had mushrooms in it and you could definitely add mushrooms to this recipe. It is traditionally served with mustard and at August they had fresh, housemade mustards on the table in cute crocks to choose from.

I have kept the theme of serving the Fleischkase with mustard, but you could use any condiment of choice.

LOOK AT THIS MOUSSE LIKE TEXTURE

Do not be intimidated by the process of needing to blitz the meat in a food processor along with crushed ice. It is not difficult at all. All you need is a bit of perseverance and eventually you will get to that beautiful, smooth and spreadable mousse like texture.

THE TRADITIONAL CROSSHATCH PATTERN IS OPTIONAL, BUT FUN!

A bit of baking in a water bath is all it takes to have a lovely loaf of your own.

OUT OF THE OVEN & SLIGHTLY GOLDEN

It's great eaten as is right out of the oven (with a suitable rest period of course),  but it's also really good cold the next day in a sandwich or sautéed in a skillet with a little bit of oil just to give a bit of golden crisp crust to the exterior. Heaven! 

Give this a try.  You won't be sorry.

SERVE WITH AN ASSORTMENT OF MUSTARDS OR YOUR FAVORITE CONDIMENTS

You'll Need:
Loaf Pan
Food Processor
Parchment Paper (optional)
Meat Thermometer

Fleischkase (Bavarian Meatloaf)
Makes 1 loaf (about 10 servings)


1 1/2 lb.ground pork
1 lb ground chicken
1/2 yellow or white onion, grated
2 teaspoons sea salt
1 teaspoon Aleppo pepper flakes (optional)
1 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
About 300 grams (approx. 1 1/2 cups) crushed/shaved ice (finer is better)
Assorted mustards (for serving)


Equipment You'll need:
Meat thermometer 
Parchment Paper (optional)
Food processor
Loaf pan
Offset Spatula (optional)
Baking Pan (to set the loaf pan in as a water bath)


Preheat oven to 350 degrees (after you add the meat to the freezer)


Begin by pulling meatball sized bits of the ground pork and chicken straight out of their packaging and placing them on a tray that will fit into your freezer. Freeze the meat for about 20 to 30 minutes.


Add the semi frozen meat to your food processor. It is easier if you do this in 2 batches, but with persistence it can be done in one batch.  It will just take longer to process.


Blitz in your food processor, slowly adding spoonfuls of the crushed ice until you get a pink mousse like texture.  This could take some time, have patience.


At this point you can add in all of the spices and seasoning. If you are working in two batches, add half of the spice mixture to each batch.


Blitz again to combine well. Throughout this process occasionally put the thermometer in the meat mixture to make sure the temperature does not exceed 50°.


Once everything looks very smooth and well combined, spoon the mixture in a loaf pan lined with parchment paper for easy removal, tapping it gently on the counter to remove any air bubbles.


You can use an offset spatula to smooth out the top and make a cross hatch diamond pattern that it traditional, but totally up to you.


Place the loaf pan into the baking pan (a 9 x 13 inch cake pan works well).
Pour a bit of water into the baking pan to come about 1/4 inch up the sides of the loaf pan.
Place in the 350 oven for about 1 1/2 hours (90 minutes) or until the meat thermometer inserted into the center reads 150-155 degrees.


Let set about 15 minutes.  Some of the fat and water will have come off the loaf, so you can use the parchment to lift the loaf out of the pan onto a cutting board,


Slice and serve with assorted mustards or any condiment of your choice.


I like to serve ours atop a bed of arugula that is simply dressed with a squeeze of lemon.


If you have leftovers this is great cold, or sauted in a skillet with a touch of oil the next day.