-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> Curious -- why is this called a "German" meat loaf?
 DS> applesauce

It isn't!

 DS> Recipe from John Frase of Nashville, Tenn.
 DS> "The Great American Meatloaf Contest Cookbook".

Just look at the source.

There are many styles of German meat loaves. Here's one of them ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leberkaese Loaf
 Categories: German, Pork, Beef, Groundmeat, Dairy
      Yield: 20 servings
 
  2 3/4 kg Beef
  1 1/4 kg Pork with some fat
     80 g  Curing salt
     12 g  Pepper
     12 g  Nutmeg
     12 g  Coriander powder
      4 lg Onions grated
           Maggi extract
     80 g  Cornstarch dissolved in some
           Milk
 
  The meat is cut in small cubes and mixed with curing salt. Meat
  should be cured for 3 days.
  
  Grind the meat and add all other ingredients. Then put everything
  into the "Kutter" - I would think food processor will do, and add
  ice water The finished mixture should have a fine texture and
  fairly soft. Fill in oiled loaf pan, smooth the top and bake 2-3
  hours, low heat. It should have a nicely browned surface.  There
  should be no liquid escaping during baking.
  
  From: Edda Schulz, Epicurious Food 1999
 
MMMMM




Cheers

Jim


... At some point every single person was the youngest person on Earth

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