Fleischkäse, Otto Gourmet

Here, the finest US beef meets our popular LiVar pork from farmer Frans de Rond! For cheese lovers, we`ve topped this meatloaf with fine, melt-in-the-mouth cheese. The result is delicious! What better way to start the evening than with a tender piece of Leberkase? It`s incredibly easy to prepare and still incredibly delicious! Topped with pretzels and mustard, potato salad, or fried potatoes and a fried egg. Good to know: Our meatloaf comes in an environmentally friendly paper baking pan. This not only ensures exceptionally good baking results, but also protects the environment. The history of meatloaf In the 1970s, Karl Theodor, the Elector of the Palatinate, moved to Bavaria. Shortly after the move, his court butcher invented a meaty specialty: The butcher created a fine, homogenous mixture from pork and beef, filled it into a round bread pan, and baked the meat mixture. Due to its shape and cheese-like consistency, this delicious meat specialty was called Laiblkas. Over time, not only did the shape evolve from round to boxy-the name also evolved, initially to Leberkase. However, since there are now some recipes outside of Bavaria that include liver in the meat specialty, it was stipulated that Leberkase must also contain liver. Thus, Bavarian Leberkase, which has always been made without liver, is called Fleischkase. Preparation tip: Thaw the Fleischkase overnight in the refrigerator. Remove the film and bake at 175°C (convection oven) for about 45 minutes.