Meatloaf in a pasta ring

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 small onion(s)
• 1 egg(s)
• 1 stale roll
• some milk
• 2 garlic cloves
• 2 tsp, leveled salt
• n. B. Herbs of Provence
• 3 m.-sized onion(s)
• 500 g pasta (spaghetti)
• 500 ml vegetable stock
• 250 ml ketchup
• breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Cut the bread roll into small pieces and soak in the milk, then puree it with a hand blender and drain it in a sieve. Crack the egg into a bowl. Finely chop the small onion, press the garlic, and add both to the egg. Season with salt and the Provençal herbs. Add the bread roll and mix well, then add the minced meat and mix well. Form the mixture into a meatloaf and coat it in the breadcrumbs. Brown the meatloaf for 5 minutes on each side. Simmer over low heat with the lid closed for another 20 minutes, turning frequently. Chop the remaining three onions, add them to the meatloaf for the last 5 minutes, and sauté gently. Arrange the spaghetti around the meatloaf and add the vegetable stock. Spread the ketchup over the spaghetti. Let the pasta cook until cooked through, tossing occasionally with a fork. Serve with a salad.