This is German style meat loaf which is emulsified meat similar to a weiner or hot dog.  Emulsification is a process where the meat, fat and water combine to become a single product.  This can only occur when the mixture temperature is less than 5 C (40 F).

 Leberkase translates to English as liver-cheese.  Neither of which are actually in the meatloaf.  It is made primarily with pork with some beef.

This recipe is fairly close to what my father made at his butcher shop which he owned from 1957 to 1990 in the Bloor West Village of Toronto.

Brining/Pickling salt is really just pure salt with no additives.  Table salt could be used if you don't have any bringing salt.

Cure #1 is used to preserve the colour of the raw meat otherwise it could turn grey/brown when cooked.

White pepper is used instead of black pepper for an appearance point of view...you don't want black pepper flakes in your pink meatloaf.

Nutmeg, Not sure why it is used but it is in a lot of my dads sausages.

Weigh all spices and add them to a small bowl so they are ready when you need them

Normally I only use fresh meat not previously frozen but in this case I found some frozen ground beef and mostly defrosted it prior to use in the food processor.

Keep as cold as possible by keeping in the fridge or freezer so that it is partially frozen.

 You won't find pork back fat at a grocery store or Costco.  Go to a local butcher shop and ask for it.  If it has skin ask the butcher shop to remove it or cut it off yourself.

Cut into small pieces so they fit into the meat grinder.

Keep as cold as possible by keeping in the fridge or freezer so that it is partially frozen.

This is a cut up pork butt.  It can be any pork but shoulder, butt, chuck will work.  Add a little more fat if the pork is very lean.

Keep as cold as possible by keeping in the fridge or freezer so that it is partially frozen.

Grind the beef, pork and back fat together using the smallest die.

This is all of the meat ground with the spices sprinkled on top.

I divided the mixture in half and added it to the food processor for emulsification

I placed the ice crusher on the scale to weigh the ice.  

If you don't have an ice crusher then a food processor ot blender may also work.

Depending on the size of the food processor add half or third to it then blend away.  Add the same proportion of ice.

The mixture will take a few minutes to emulsify and will become very sticky.

Check the temperature of the meat.  This one stayed at 32-34 F.  It needs to be less than 40F or it won't emulsify.

Set aside and finish the remaining mixture.

Grease the inside of the bake wear with butter then place in fridge until you are ready to use it.

Preheat the oven to 300 F.

Use a baking pan so that the meat mixture is is domed above the edges.  Add cuts across the top for appearance.

Cook for 1.5 - 2 hrs until the internal temperature is 165 F.

Cook for 1.5 - 2 hrs until the internal temperature is 165 F.

I browned the top with the broiler for the last few minutes

I use the thermo pen for all my cooking needs.  This read 189 F and was a little over cooked but still tasted great.

The cooked meat consistency is similar to a hot dog or weiner.

Eat when it is hot.

You can also let it cool and slice it for a sandwich.  It will be similar to an Italian Mortadella or Bologna.

It is also good to slice in strips then fry it until it becomes brown.