Rinderleberkäse

Rinderleberkäse, literally translated as "beef liver cheese," is a type of meatloaf popular in Germany, Austria, and Switzerland. Despite its name, traditional Rinderleberkäse does not contain cheese. The "cheese" part of the name is believed to refer to the dense, cheese-like consistency of the finely ground meat mixture. The "liver" component can be present, but many modern recipes and commercial versions are made without it, relying on a mixture of beef and pork, or solely beef.

The preparation involves finely grinding lean beef and sometimes pork, along with fatty pork components, and then mixing them with finely chopped onions, spices such as salt, pepper, and marjoram, and often a binding agent like breadcrumbs or potato starch. This mixture is then pressed into a loaf pan and baked until it develops a golden-brown crust and a firm, uniform interior.

Rinderleberkäse is a versatile dish often served hot as a main course, typically accompanied by mustard, potato salad, or a fried egg. It is also commonly eaten cold, sliced thinly and served in a bread roll (Semmel) as a popular snack or quick meal. Its smooth texture and savory flavor make it a staple in Bavarian cuisine and beyond. Variations exist, including versions with added herbs or finely diced pork fat for enhanced flavor and moisture.