If you like the old American Favorite of fried Bologna, you’ll love this! This is a light and airy German meat loaf, similar to a pimento loaf or bologna. The key to making this work is emulsification of the meat.
A fluffy German Meat Loaf
- 3 Lbs Pork
- 1.5 Lbs Beef
- .5 Lbs Pork Fat Bacon works fine too
- 3 Cup Shaved Ice
- 1 Cup Soy Protein
- 3 Tsp Powdered Dextrose
- 3 Tbsp Salt
- 1 Tsp Prague Powder #1
- 1 Tsp White Pepper ground
- ½ Tsp Lemon rind
- ½ Tsp Mace ground
- ½ Tsp Coriander ground
- ½ Tsp Paprika ground
- ¼ Tsp Ginger ground
- ¼ Tsp Cardamom ground
- ¼ Tsp Onion Powder
- 1/4 Tsp Sodium Erythrobate Ascorbic Acid
Cut partially defrosted meat into chunks, and put through smallest plate of your meat grinder.
Mix all of the spices together and mix into the ground meat with your hands.
Put about 4 cups of crushed ice (some will melt and compact to about 3C of shaved icin your food processor to make shaved ice (like on a snow cone). Then remove to another bowl.
Place about a third of the meat and ice in your food processor and start mixing adding about a third of the milk to help it emulsify. The ice and milk are important in this recipe to help the meat become smooth and fluffy. It will take a couple minutes for each portion in the processor. It should have a fluffy, pudding like texture and stick together well. Perform this step twice more with the rest of the meat. Hand mix the three portions together again.
Place the meat mixture into 2 greased loaf pans (about 5x9). The meat can be domed with a spatula above the top of the pans. Use a spatula to scribe criss-crossed lines on top of the loaves. Set the loaf pans in a shallow water bath on a baking sheet.
Place in a pre-heated oven at 300ºF for 2-2.5 hours or until the meat reaches an internal temp of 165Cut into slices and serve hot with German bread and mustard. Loaves can be frozen or chilled. To reheat, cut into slices and fry.
You can also have a “Strammer Max” Which is a slice of bread, slice of hot Leberkäse, sunny side up egg, and topped with fried onion strings.