Smoked Meatloaf
Smoked meatloaf combines the juicy texture of classic Bavarian Leberkäse with an aromatic smoky note. The fine emulsion is first smoked and then finished in the oven. The typical brown crust forms in the oven through the Maillard reaction.
Ingredients(for 1 kg)
Instructions
Curing
12-24 hoursCut meat into pieces, mix with curing salt and all spices, and cure for 12-24 hours at 2-4 °C in the refrigerator.
Emulsifying & Shaping
20 minutesFinely emulsify the cured meat in the bowl cutter, add ice water gradually, keep core temperature below 12 °C. Fill the emulsion into a greased loaf pan, smooth the surface, and score in a diamond pattern.
Smoking
60-90 minutesPlace the loaf pan with the emulsion in the smoker and smoke at 65-75 °C with beech and cherry wood for 60-90 minutes until the surface has taken on a light smoky note.
Baking & Cooling
45-60 minutesPlace the loaf pan in the oven at 180 °C (top/bottom heat) and bake until the core temperature reaches 75 °C and the surface is deep brown. Let rest 20 minutes before slicing.
Pro Tip
For an even crust, score the mixture in the loaf pan in a diamond pattern with a wet knife before smoking – this improves heat distribution and gives a nice surface.
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