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Pasta casserole with meatloaf

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Ingredients for 3 servings:

  • 2 slices of Leberkäse, 1.5 – 2 cm thick
  • 1 m.-sized onion(s)
  • 2 tbsp crème fraîche
  • 1 tbsp tomato paste
  • salt and pepper
  • 250 ml water
  • 1 tsp vegetable broth
  • Grated cheese (Emmental or Gouda)
  • Oregano or Italian herb mix
  • Tabasco
  • Garlic
  • 300 g pasta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the meatloaf, finely chop the onions, and fry everything together in a little oil. Add 250 ml of water with vegetable broth, stir in the crème fraîche and tomato paste, and simmer. Season to taste. Cook the pasta and then transfer it to a baking dish. Cover with the sauce and top with cheese, a little more or less to taste. Then bake in the oven at 180°C until the cheese is melted and lightly browned, about 30 minutes.

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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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