John Myers
Stuffed Meatloaf with Brussels Sprouts in Mustard Sauce
The perfect stuffed meatloaf with brussels sprouts in mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 Roll from the day before
- 2 Spring onions fresh
- 100 g Cream cheese
- 2 tbsp Mustard medium hot
- 500 g Mixed minced meat
- 1 Egg
- Salt, pepper, sweet paprika
- 500 g Brussels sprouts fresh
- 1 Onion
- 50 g Smoked streaky bacon
- 2 tbsp Butter
- 100 g Whipped cream
for that you still need
- Grease for the tin
- Cling film
- Soak the rolls in cold water. Clean and wash the spring onions and cut into rings. Mix with 75 g cream cheese and 1 tablespoon tablespoon mustard. Knead the minced meat, the squeezed roll and the egg. Season with salt, pepper and paprika. Roll out the minced mass between 2 layers of foil to form a square (approx. 25×25 cm).
- Spread the cream cheese mixture on top, cover about 20 g of bacon on top of the mixture, leaving one edge free. Use the foil to roll up the mince into a roast. Put on a greased baking sheet. Fry in a preheated oven to 200 ° C for about 1 hour.
- In the meantime, clean and wash the Brussels sprouts and cut in half if necessary. Cook in boiling salted water for 15-20 minutes. Peel the onions and cut into wedges. Finely dice the bacon and fry in hot fat. Add the onions and fry them. Drain and drain the Brussels sprouts and add to the onions.
- Remove the roast from the oven and from the baking tray. Dissolve the roast set with 1/8 liter of water. Stir in the cream, remaining cream cheese and remaining mustard and bring to the boil as a side dish I had potatoes
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