Stuffed Meatloaf with Fresh Brussels Sprouts and Triplets

(57 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 6 people

🍓 Ingredients

🍽 Instructions

Carefully knead the first seven ingredients for the meatloaf together and season to taste with salt, pepper, chili, lemongrass and nutmeg. Lightly grease a suitable aluminum dish or other form (surface about 20 cm x 10 cm and about 10 cm high), or line with greased aluminum foil and spread one third of the meat dough on the bottom. Arrange the hard-boiled eggs lengthwise in the middle, spread another third of the meat dough on the sides and place the rest on top. Press down firmly. Cut the mozzarella into sticks, press deep holes with your finger all around the edges of the meat dough and press the cheese sticks into them.

Cover the holes with the meat dough. Place in the preheated oven and bake at 200 – 220°C convection oven for about 70 – 80 minutes. In the meantime, pick (cut) the Brussels sprouts from the stem, wash and drain. Also wash and drain the crested sprouts and the beautiful leaves.

Heat salted water and put the large florets in the steamer insert first, gradually adding the smaller and smaller ones. The large ones need about 20 minutes, the smaller ones correspondingly shorter. Also steam the crested in a steamer insert over salted water (about 10 minutes, depending on taste). In a wok, sauté the shallots briefly, then toss the cabbage florets and then the pigtail briefly, seasoning with a little salt, pepper and nutmeg. Melt a knob of butter over the top.

Cook the triplets for about 15 minutes in a little salted water. When they are done, drain them and leave them on the plate for a short time.

Shake them a little from time to time (be careful not to burn them!) until the skin looks dull.

📊 Nutrition Facts

Nutritional values per serving:


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