Fleischkäse, Otto Gourmet

This is where the best US beef meets our popular LiVar pork from breeder Frans de Rond! We have topped this meat loaf with fine, melt-in-the-mouth cheese for cheese lovers. The result can be tasted! What better way to start the day than with a tender piece of meat loaf? Easy to prepare and still extremely tasty! Whether with pretzels and mustard, potato salad or with fried potatoes and a fried egg topping. Good to know: Our meat loaf comes in an environmentally friendly paper baking dish. In this way, we not only create a uniquely good baking result, but also protect the environment. The History of Fleischkäse In the 1970s, Karl Theodor, the Elector Palatinate, ended up in Bavaria. Only a short time after the move, his court butcher invented a meaty speciality: the butcher made a fine, homogeneous mass from pork and beef, filled it into a round loaf pan and let the meat mass bake. Because of its shape and cheese-like consistency, the delicious meat specialty was called Laiblkas. But over time, not only did the shape develop from round to box-shaped - the name also initially developed into Leberkäse. However, since there are now some recipes outside of Bavaria in which the meat specialty also contains liver, it was determined that Leberkäse must also contain liver. Bavarian meat loaf, for example, which has always been made without liver, is meat loaf. Preparation tip Defrost the meat loaf in the refrigerator overnight. Remove foil and bake at 175°C for approx. 45 minutes.