Folk etymology: Leber (“liver”) + Käse (“cheese”), although the original dish contains neither. First part probably from Middle High German lab “to clot” or Laib “loaf”, last part either from the semblance of cheese in form, or from Slavic root quas “feast”.
Leberkäse m (genitive Leberkäses, plural Leberkäse)
- A popular dish in southern Germany, Austria and parts of Switzerland, similar to meat loaf.
- Leberkäse in Duden online