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Chili spaghetti with meatloaf

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Ingredients for 4 servings:

  • 1 onion(s)
  • some olive oil for frying
  • 400 g meatloaf
  • 1 can of tomatoes
  • n. B. Broth for pouring, optional
  • 2 cans kidney beans
  • 2 cloves garlic
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper
  • 500 g spaghetti, cooked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely chop the onion. Sauté in a little olive oil until translucent. Dice the meatloaf and fry. Deglaze with the tomatoes (including their juice). Add a little more stock later, if desired. Finely chop the garlic and add it along with the spices. Season with salt and pepper. Drain the beans and add them at the end. Let them simmer briefly. Meanwhile, prepare the spaghetti according to the package instructions. Drain through a sieve. Arrange on plates and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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