Smoked German Meatloaf

Keen to try a Smoked German Meatloaf? Before we begin this recipe, let us just say in advance that this is not the traditional German recipe for leberkäse (liver cheese) or fleischkäse (flesh cheese) neither of which includes cheese, but rather just inspired by German flavours. You can cook this the normal way in an oven, but if you have any type of smoker or way to smoke that would be the way to go.

For this recipe we are using a kettle braai to smoke the meatloaf. The times of cooking will vary according to which method or equipment you use, but what you need to get to is an internal temperature of 72°C to make sure its cooked through (which should take about 3 hours).

Smoked German Meatloaf – Ingredients

1.5kg beef mince
500g pork mince (optional – you can just use 2kg beef mince)
2 packets streaky bacon (500g)
3 slices white bread or 50g Panko breadcrumbs
2 large pickled gherkins, finely chopped
1 medium onion, chopped
2 tablespoons gherkin juice
2 eggs
Handful fresh parsley, chopped
1 teaspoon ground paprika
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon salt
½ teaspoon ground nutmeg
1 tablespoon mustard

Method

If using bread, cut the crusts off the bread and cut the rest into chunks. Soak in water for 5 minutes, then squeeze out any water before adding to the mix. Add all the ingredients to a mixing bowl and mix well. Place the mixture on a bacon weave and shape into a long sausage. Roll up the bacon to cover and set in the fridge to firm up for an hour.

Make a bacon weave by placing 10 strips of bacon next to each other on a sheet of foil or parchment paper. Bend back every second piece to around 3cm at the base. Place a strip of bacon from the one end horizontally across the strips above the 3cm folds. Add extra bacon so that the rectangle is complete across and cut off. Replace the folded pieces back in place and then fold the alternate pieces down to the horizontal piece. Continue in this fashion until the weave is complete.

Fold a piece of foil for under the meatloaf and set on the braai to smoke. Smoke for 3 hours or until the internal temperature reaches 72°C. Cut into slices and serve on a bun with lettuce and Zigeuner sauce, like a burger, or with potatoes and sauerkraut.

Serves around 10 – 12.

Enjoy your Smoked German Meatloaf with friends and family! It’s delicious with Zigeuner sauce.

READ MORE: For a Zigeuner sauce recipe, click here