Homemade Bavarian Meatloaf

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 100g (3.5 oz) bacon, finely chopped 100g (3.5 oz) bacon, finely chopped
• 1 small onion, finely diced 1 small onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground marjoram 1 teaspoon ground marjoram
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon salt 1 teaspoon salt
• 100g (3.5 oz) ice-cold water 100g (3.5 oz) ice-cold water
• 100g (3.5 oz) ice cubes 100g (3.5 oz) ice cubes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a loaf pan with parchment paper.
2. 2.
   In a large mixing bowl, combine the ground pork, ground beef, chopped bacon, diced onion, minced garlic, chopped parsley, ground marjoram, ground ginger, ground nutmeg, ground white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   In a blender, blend the ice-cold water and ice cubes until you have a slushy consistency.
4. 4.
   Gradually add the ice slush to the meat mixture, mixing continuously. This step helps to keep the meatloaf moist during baking.
5. 5.
   Transfer the meat mixture to the prepared loaf pan and smooth the top with a spatula.
6. 6.
   Bake in the preheated oven for approximately 1 hour, or until the meatloaf is golden brown and cooked through.
7. 7.
   Remove from the oven and let it rest for a few minutes before slicing.

Treat your ingredients with care...

• Ground pork and beef — Ensure that the meat is well-ground and evenly mixed to achieve a consistent texture in the meatloaf.
• Bacon — Finely chop the bacon to distribute its smoky flavor throughout the meatloaf.
• Ice-cold water and ice cubes — The addition of ice slush helps to keep the meatloaf moist during baking.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the meat mixture.
• Serve the Bavarian Meatloaf warm with mustard and freshly baked pretzels for an authentic German experience.
• Leftover slices of meatloaf make a delicious sandwich filling when paired with sauerkraut and mustard.
• Experiment with different herbs and spices to customize the flavor profile of the meatloaf.
• To achieve a crispier crust, broil the meatloaf for a few minutes after baking.

Serving advice

Serve the Bavarian Meatloaf as a main course accompanied by traditional German sides such as sauerkraut, potato salad, and pickles. It can also be enjoyed as a cold cut in sandwiches or as a snack with mustard.

Presentation advice

Slice the meatloaf into thick slices and arrange them on a platter. Garnish with fresh parsley and serve with a dollop of mustard on the side. The golden-brown crust and juicy interior will make for an appetizing presentation.