Ingredients (for 1 pan Ø 25 cm)

• 500 g Leberkäsbrät from the butcher
• 100 g Emmental cheese, grated
• 4 spring onions, finely sliced into rings
• 100 g diced bacon

For the pretzel mustard crust:

• 100 g salted pretzels (+ 12 pretzels for decorating) or coarse pretzel crumbs (great for using up leftovers!)
• 1 tbsp sweet mustard
• 1 egg
• 2 tbsp chopped parsley

Heat the Merklinger to approx. 200°C.

Fry the bacon cubes in a heatproof pan until crispy. Leave to cool slightly.
Place the meatloaf in a large bowl and mix with the cheese and spring onions.

Mix in the cooled bacon cubes. Pour the mixture into the pan and smooth it out. (It is already greased by the diced bacon).

For the Pretzel-mustard crust Place the salted pretzels in a freezer bag and seal it "halfway". Squeeze out the remaining air and seal completely. Tap with a rolling pin until everything is roughly crumbled.

Whisk the egg with the mustard in a bowl and mix in the pretzel crumbs and parsley. Spread on the Leberkäsbrät and decorate with 12 salted pretzels.

Bake in the preheated Merklinger for approx. 25 minutes.

Serve hot or cold with a hearty snack! It goes wonderfully with a radish salad.