Summary

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

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Instructions

1. Clean and halve the Brussels sprouts. Peel the potatoes, cut into cubes and cook in salted water for about 10 minutes.
2. 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.
3. Mix approx. 400 ml Brussels sprouts broth with the cream, season if necessary and pour over the casserole.
4. 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.
5. Super juicy and easy.