Brussels sprout stew with mega meat loaf

Heat the oven to 190 ° C.

Grease a cake tin.

Slice the peppers and the garlic.

Break the eggs over a bowl and mix with the vegetables, garlic, slightly less than half of the milk, half a teaspoon of salt per person, breadcrumbs and minced meat.

Spread the mixture over the cake tin, press slightly and smooth.

Bake for about 70 minutes in the oven until the minced meat is cooked.

Bring a pot of water to the boil with a little salt.

Peel the potatoes, cut them into pieces and put them in another pan with a layer of water.

Bring to the boil and simmer for 20 minutes.

Peel the apples and cut into cubes.

Meanwhile, cook the sprouts in the salt water for 10 minutes until they are al dente.

Rinse them cold under the tap and cut into quarters.

Drain the potatoes and add the butter, puree with a pestle.

Heat the rest of the milk and add it together with the sprouts and apple cubes.

Warm the whole well, season with pepper, salt and possibly nutmeg.

Serve the stew and mow with piccalilli or mustard.