Meat Gratin With Eggs And Macaroni

Macaroni Meat Gratin （マカロニ重ね焼き）

This is a recipe for meat gratin with macaroni.

It uses beaten eggs as a binder, so you can bake it in a cake pan and cut it before serving.

It’s similar to lasagna or pastitsio, but in comparison, this is much easier to make.

“Aibiki meat” is a blend of two different types of ground meat.

In Japan, this usually means a mixture of beef and pork, often in a 70/30 ratio.

Compared to ground beef alone, it is often lower in calories and more affordable.

You can use only ground beef or mix in ground chicken, depending on your preference.

Chop the onion.
Peel and slice the garlic.
Heat olive oil in a frying pan and fry the ground meat.
Once the ground meat is cooked through, add the onion and garlic and continue frying.
Once the onion is soft, season with salt and pepper.
Sprinkle the wheat flour and mix well.
Add the ketchup, dried basil and macaroni and mix.
Let the meat sauce cool.
Boil water and cook the macaroni for the specified time.
Scoop the macaroni with a wire ladle and add it to the frying pan.
Preheat oven to 250°C.
Once the sauce has cooled enough to handle with your bare hands, mix in the beaten eggs.
Place the dough in a heat-resistant dish.
Put on shredded cheese.
Place the heat-resistant dish on a baking tray.
Set the baking tray on the middle rack of the oven.
Bake at 250°C for 15 minutes.