Meatloaf with celery paste

Name: meatloaf with celery paste
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 3 el olive oil; 3 onions shredded; 1 Scale lean ground beef approx. 455 g; 1 egg beaten; 3 el Italian herbs (12 g jar); 200 g penne rigate pasta, bag 500 g; 1 bush celery in curves; 300 g tomatoes in cubes

A tasty recipe. The main course contains the following ingredients: meat, olive oil, onions (chopped), lean minced beef (about 455 g), egg (beaten), Italian (herbs (12 g jar)), penne rigate (pasta, bag 500 g), ribbed celery (in bows) and tomatoes (diced).

Ingredients

Kitchen Stuff

cake mold content 1 liter

Directions

Preheat the oven to 200 ° C. Grease the cake mold thinly with some oil. Chop 1 onion, cut the other into half slices. Mix in a bowl the mince with the egg, the chopped onion, the Italian herbs and pepper and salt to taste. Put the minced meat mixture in the cake tin and distribute evenly. Press in half of the half slices of onion and brush the top with some oil. Put the mold in the oven and fry the meatloaf in 35 min. Until cooked and brown.
Boil the penne according to the instructions on the package. Heat in a stirring residue of the oil. Add the rest of the onion slices and the celery and stir-fry for about 8 minutes. Finally, add the tomatoes and pepper and salt to taste.
Drain the pasta. Spoon the pasta with the vegetables. Cut the meatloaf into slices in the form and serve with the pasta. Cut the celery green fine and sprinkle over the pasta.
The indicated oven time is an indication and is intended for an electric oven. The temperature can vary per oven; with an oven thermometer you can determine the exact temperature.