Brussels sprouts and meatloaf pan

Ingredients for 4 servings:

• 200 g Leberkäse
• 500 g Brussels sprouts
• 1 bell pepper(s)
• 1 onion(s)
• 250 g potatoes, diced, pre-cooked
• ½ tsp mustard
• e.g. salt and pepper
• e.g. Paprika powder, hot
• n. B. Cream cheese, approx. 1/2 cup
• 1 shot of white wine
• ½ tsp mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the Brussels sprouts, halve them, and cook them in water with salt and vegetable stock until al dente. Drain and let them cool slightly. Roughly dice the Leberkäse (meatloaf), onion, and bell pepper (color to your liking). Brown the Leberkäse cubes in a large pan (I use my roasting pan). Add the onions and bell peppers. Add the pre-cooked potato cubes, preferably from the day before, and brown them. Add the Brussels sprouts and season everything to taste with fresh pepper, salt, and paprika. Top with cream cheese (I use about 1/2 cup) and a splash of white wine. Stir in 1/2 teaspoon of mustard. We had fresh farmhouse bread with it. I could also imagine adding curry as a seasoning. I’ll try it next time.