Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g Brussels sprouts
- 4 potato (s)
- 400 g meat loaf, cut into cubes
- 500 ml vegetable stock
- 1 cup whipped cream or Cremefine
- salt and pepper
- nutmeg
- Caraway seed
- 150 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Clean and halve the Brussels sprouts. Peel the potatoes, cut into cubes and cook in salted water for about 10 minutes.
- Boil the Brussels sprouts in the broth for 10 minutes, save the broth. First put half of the Brussels sprouts in a baking dish, over half of the potatoes, season with salt, pepper, nutmeg and cumin. Put half of the meat loaf on top. Repeat the process with the remaining ingredients.
- Mix approx. 400 ml Brussels sprouts broth with the cream, season if necessary and pour over the casserole.
- Place in the oven at 180 degrees for 30 minutes, then sprinkle the cheese on top and wait another 5 minutes until it has melted.
- Super juicy and easy.
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