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Like mince, only better!
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vegan stuffed meatloaf with potatoes

Stuffed meatloaf with spiced potatoes

Our meatball powder is ideal for a vegan meatloaf, which you can also fill very easily. We chose a Christmas chestnut and apple filling, which, together with the vegan gravy and spiced potatoes, really makes you feel like it's Christmas. A great recipe for the weekend🎄 

Ingredients

For 2-4 servings || Enjoy in about 90 minutes 
Meatloaf:
  • 1 sachet of Easy Mix Meatballs
  • Oil for frying
  • Vegan butter for brushing
Stuffing:
  • 1 bun 
  • 1 onion 
  • 1 apple 
  • 100g chestnuts, cooked 
  • 1 sprig rosemary 
  • 1 sprig thyme 
  • 1 tbsp vegan butter 
  • 30ml apple juice 
  • Salt & pepper  
Vegan gravy: 
  • 1 finely chopped onion 
  • 1.5 tbsp vegan butter (or vegetable oil) 
  • 1.5 tbsp flour 
  • 250ml mushroom stock
  • Salt & pepper 
Seasoned potatoes:
  • 450g potatoes
  • 1 sprig rosemary 
  • 1 sprig thyme 
  • Salt & paprika seasoning 
  • 3 tbsp olive oil     
Stuffed Meatloaf
Close-up vegan meatballs

Preparation

Meatloaf:
  • Mix and cool the Easy Mix meatloaf according to instructions on the packaging. 
  • Preheat the oven to 200°C top/bottom heat.
  • After the cooling time: Take the meatball mixture out of the fridge. Shape the mince mixture into a rectangle on baking paper. Spread the Christmas filling in the middle.
  • Roll up the meatloaf using the baking paper and shape into a loaf so that the sides are well sealed.
  • Cook stuffed meatloaf in the oven for about 35 minutes and brush with a little vegan butter, repeat every 10 minutes. 
Stuffing: 
  • Cut the buns into cubes and toast in the oven.
  • Peel and dice the onion. Wash the apple, remove the core and also cut into small cubes.
  • Mash the chestnuts with a fork. Wash rosemary and thyme, chop finely.
  • Heat butter in a pan and fry onion and apple with the chestnuts.
  • Add the herbs and bread cubes and deglaze with apple juice. Season with salt and pepper. Let it cool down.   
Gravy: 
  • Put the butter with the onions in a pan and fry slowly. 
  • When the onions are light brown, add the flour. Let the roux fry briefly in the fat, stirring constantly. 
  • Now gradually add the mushroom stock to the roux. Make sure that there are no lumps. Let it simmer down and season with salt and pepper.
Potatoes:
  • Prepare a second baking tray lined with baking paper for the potatoes.
  • Wash and halve the potatoes. Marinate in a bowl with oil, salt, paprika, powder, rosemary and thyme. Spread on the baking tray and place in the oven with the meatloaf. Turn occasionally. 
  • Serve the stuffed meatloaf with gravy and potatoes and enjoy!