tomato paste – Wholefoodspace

Lasagna – vegan with vegetables and lentils

Andreas — Thu, 08 Jan 2026 15:35:43 +0000

Lasagna is the most delicious dish you can imagine. It doesn’t always have to be the traditional kind; there are so many different ways to prepare it. Either as a pure vegetable lasagna or refined with lentils.

Lasagna

Irresistibly delicious. No unnecessary ingredients in the sauce or filling. Simply layer the spelt pasta in a baking dish, add vegetables, cover with various sauces, and pop it in the oven. This meal is easy to prepare and can be enjoyed fresh in the evening. It still tastes delicious the next day. Just reheat it briefly in the oven.

Lasagna

Lasagna is irresistibly delicious. So juicy, so good. It can be prepared in many different ways, whether conventionally or vegan.

Course main course

Keyword Lentils, oil-free, Soy drink, spelt noodles, Spices, tomato sauce, Vegan, Vegetables, yeast flakes

Prep Time 44

Cook Time 2

Total Time 2 44

Servings 2 person

Ingredients

various vegetables to taste
each 50-100 g yellow beets, eggplant, bell pepper, leek, spring onions, frozen peas, celery, parsley root
100 g red lentils
50 g tomato paste
20 g date flour
20 g cornstarch
4 tsp water
10 g grated cashew nuts
2 tbsp yeast flakes
1 pinch of salt
9 ready-made spelt lasagna sheets
500 ml water for cooking the vegetables
3 – 4 tbsp approx. 70 g spelt flour type 630
100 ml cold water
200 ml soy drink
salt, pepper, nutmeg powder to taste

Instructions

Clean, wash, and chop the vegetables.
Simmer in a pot of water for about 15 minutes.
Then drain. However, collect the broth in a separate pot.
Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
Boil 500 ml of water in a pot.
Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
Finally, stir in 200 ml of soy milk and bring to a boil briefly.
Season the sauce with salt, pepper, and nutmeg powder.
First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.

Notes

Tip

Just take a pumpkin and make pumpkin sauce instead of tomato sauce. To add variety to the flavor, you can prepare fresh mushrooms and fill the pasta dish with them. The combination with spinach is also very tasty.

If you’re in a hurry, simply use ready-made tomato sauce or 1 can of chopped tomatoes in tomato sauce. Season to taste.

Interesting to know

Of course, this dish comes from Italy. But actually, its origins go back much further. Flat sheets of dough were already being used in ancient times.

Red cabbage-falafel-pizza – unusually good

Andreas — Sun, 10 Mar 2024 17:16:28 +0000

Sometimes 1 head of red cabbage is too big for a red cabbage vegetable and there is still some cabbage left over. In this case, the leftover cabbage is perfect for baking a red cabbage-falafel-pizza. Try it out for yourself. You will be amazed. This unusual pizza tastes simply fantastic and the falafel topping is pure indulgence.

Red cabbage-falafel-pizza

An unusual red cabbage-falafel-pizza made from a sourdough base. A hearty tomato sauce spreads wonderfully on it. This is covered by very finely chopped pieces of red cabbage. The crowning glory is the extremely tasty falafel composition. Enjoy the taste.

Red cabbage-falafel-pizza – unusually delicious

This red cabbage-falafel-pizza not only looks good, it also tastes indescribably good. The sourdough gives this pizza a special taste.

Course main course, pizza

Keyword red cabbage, red lentils, sourdough, Spices, tomato paste

Prep Time 1 1

Cook Time 20

Total Time 1 1 20

Servings 1 person

Ingredients

Pizza dough with sourdough

150 g whole spelt flour
20 g whole spelt sourdough
2 g salt
100 ml lukewarm water

Covering

90 g red cabbage
40 g tomato paste
40 ml water
2 tsp pizza seasoning
1 pinch each of salt and chili powder

For the falafel

80 g red lentils
2 cups of water
1 tbsp yeast flakes
1 pinch of cumin
1 pinch of nutmeg
1 pinch each of turmeric, curry powder, onion powder and chili powder
salt and pepper to taste
1 tsp soy sauce
1 tsp starch flour
2 tsp water

Instructions

Sourdough pizza

Mix the ingredients for the pizza dough together the day before and leave to rise overnight, covered.

Falafel

Wash the lentils and boil with water until soft. The result should be a creamy, firm mixture. Season to taste with the spices. Mix the cornflour with 2 teaspoons of cold water in a cup until smooth and add to the lentil mash. Bring to the boil so that it thickens. Then leave to cool.

Covering

Cut the red cabbage into very small pieces and wash.
Dilute the tomato purée with water and mix with the pizza seasoning, salt and chili powder.

Finish

Slide the pizza dough onto a floured surface and leave to rise for approx. 30 minutes. Then divide into 3 parts. Roll each part out flat on a floured surface, roll up, round and press flat again. Repeat the process 2 – 3 times. Then roll out into small round dough pieces.
Top each piece of pizza dough. First spread the tomato puree on top. Then add the finely chopped red cabbage. Finally, take small balls from the falafel dough and press each one slightly flat. Place on top of the red cabbage.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Place the pizza slices on a baking tray lined with baking paper. Then leave to rise for another 15 minutes. Cover with additional baking paper and bake in the oven at 200 degrees Celsius for approx. 15 – 20 minutes.

Notes

Tips

If you want to bake a wholemeal spelt bread, it’s best to make more dough and take away the amount for the sourdough pizza with red cabbage. You can of course also use finely chopped red onions as a topping. Of course, you can also use a normal pizza dough with yeast. However, sourdough has that certain something in terms of flavor. However, it needs a longer maturing time.

Try my unique sweet fall pizza with spaghetti squash as another highlight.

Interesting to know

Red cabbage is healthy and has many nutrients. It also contains vitamin C and other vitamins. Red cabbage can also be eaten raw as a salad.

Black rice burgers and vegetables – filling

Andreas — Sun, 21 Jan 2024 16:54:58 +0000

Black rice burgers and vegetables have a really crunchy seasoning that gives your meal a different taste experience. Perfectly combined with orange sweet potatoes and cauliflower vegetables, this is a colorful, varied dish that is always a great choice. You can find the recipe for the rice burgers here.

Black rice burgers and vegetables

The rice burgers with vegetables can also be perfectly combined with one of my rolls and a tomato sauce. Try everything and enjoy.

Black rice burgers and vegetables

Black rice burgers and vegetables. Always a successful meal. It tastes delicious and is filling thanks to its nutritious composition.

Course main course

Keyword black beans, black rice, cauliflower, herbs, mustard, oat flakes, Ölfrei, Spices, sweet potatoes, tomato paste, Vegan

Prep Time 45

Cook Time 30

Total Time 1 15

Servings 3 person

Ingredients

1 head of cauliflower
water
a little nutmeg and salt
3 – 4 tsp flour to thicken the sauce
600 g sweet potatoes
250 ml water
rosemary and thyme
black rice burgers

Instructions

Divide the cauliflower into small florets, wash and cook with water in a saucepan until soft. Season to taste with salt and nutmeg.
Stir the flour for the sauce in an extra cup with 4 tablespoons of cold water until smooth. Stir into the hot cauliflower vegetables and bring to the boil briefly. Stir carefully as the cauliflower disintegrates easily.
Peel and slice the sweet potatoes. Place in an oven dish with water. Season with rosemary and thyme. Then cook in the oven at 180 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Burgers and sweet potatoes can be baked wonderfully together in a fan oven. If you bake several burgers and freeze them, you’ll always have some quickly to hand. Simply defrost briefly and reheat in the oven.

Interesting to know

Vegan burgers of any kind are a varied alternative and side dish for any vegetable. There are so many burger preparations. Just take a look here. Cauliflower has a high vitamin and nutrient content. It is also very versatile. Not just as a cauliflower vegetable.

Pizza sticks and snails – a highlight

Andreas — Tue, 14 Nov 2023 20:12:16 +0000

The pizza sticks are absolutely brilliant. I really like having them with me when I’m out and about. They are so soft and juicy, I just eat them as they are. The black cumin on top adds the icing on the cake.

Pizza sticks and snails

The perfect companion can be so many things. They definitely are. They simply look good enough to eat! I always freeze some so that I always have some on hand when I want something simple, pizza-like to-go.

Pizza sticks and snails

Pizza sticks and snails are simply unbelievably delicious. Juicy yet crispy in texture, tasty and spicy.

Course main course

Keyword dry yeast, herbs, Spelt flour type 1050, Spices, tomato paste, Whole spelt flour

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings 3 person

Ingredients

150 g spelt flour type 1050
150 g whole spelt flour
2 g dry yeast
3 g salt
250 ml water
1 can of strained tomatoes
1 – 2 tsp italian spice
1 tsp oregano
1 pinch each of garlic powder, chili powder, pepper and salt
1 tbsp black cumin

Instructions

Mix the flour, yeast, salt and water to make a yeast dough and leave to rise overnight in the fridge.
The next day, slide the dough onto a floured surface. Dust with flour and punch the dough down with the dough card, first from right to left, then from bottom to top and then round. Then round with a little flour. Carefully stretch it out again, fold it in and shape it into a round. Continue until the dough feels firmer. Then let it relax and leave to rise for half an hour.
Then shape the dough into an oblong shape and cut off small pieces. Roll them out again individually and spread a thick layer of the seasoned tomato sauce on them. Sprinkle with oregano and Italian seasoning. Fold the dough in half on both sides and twist. Then place on a baking tray lined with baking paper. Sprinkle with black cumin seeds.
You can make both pizza sticks and pizza slices. For the slices, simply roll up the long pieces.
Leave the sticks to rise for another 15 minutes.
Bake in a preheated oven at 200 degrees Celsius top/bottom heat for 20 minutes.

Tip

Alternatively, you can make the pizza dough on the same day. To do this, knead 3 g dry yeast, 3 g salt and water with 300 g flour. Cover and leave to rise for approx. 1 hour. Then knead again, shape, cut off small pieces, roll them out lengthwise and top as per the recipe. Leave the topped bars to rise on the baking tray for another 15 minutes.

Interesting to know

Pizza and pizza sticks are my favorite snack ever. Small pizzas can always be eaten between meals, pizza sticks are great to take to work and my filled pizza pockets are also so delicious.

Black rice burgers – A dream with beans

Andreas — Mon, 30 Oct 2023 17:59:37 +0000

Black rice burgers are incredibly delicious and go with almost anything. Just choose a vegetable recipe from me, add a potato product and you have a great meal.

Black rice burgers

Black beans and black rice are two delicious and nutritious foods that are often used in cooking. In combination, they are unsurpassable. For example, sweet potatoes and cauliflower vegetables go well with them.

Black rice burgers

Black rice burgers are incredibly tasty and nutritious in combination. Beans and rice everything is combined.

Course Side dish

Keyword black beans, black rice, mustard, Potato flour, Spices, tomato paste, Vegan, water

Prep Time 20

Cook Time 40

Total Time 1

Servings 3 person

Ingredients

200 g cooked black rice
400 g cooked black beans
2 tbsp potato flour
2 tsp mustard
2 tsp Tomato paste
1 tsp Italian spice
1 tsp oregano dried
2 tsp parsley dried
salt, bell pepper, paprika powder and chili powder to taste
a little garlic powder and onion powder

Instructions

Cook the rice with 3 times the amount of water for 20 minutes until soft.
The beans can be taken from the can, because here they are already cooked. Puree the beans with a blender.
Mix rice and beans and all other spices in a bowl.
Use your hands to cut and shape burgers.
Place them on a baking tray with baking paper. Then cover with an additional baking paper.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.

Tip

Add oatmeal to black rice burgers. This gives a good consistency.

Interesting to know

The combination of black beans and black rice can result in a delicious and nutritious dish. Black rice, often referred to as “forbidden rice,” is an unusual and nutrient-rich variety of rice. It has a deep, black or purple color that is due to natural pigments. Black rice has a nutty flavor and a slightly sticky texture.

Baked beans with toast – ideally combined

Andreas — Mon, 30 Oct 2023 15:54:53 +0000

These baked beans with toast are one of my favorite meals. You don’t have to cook them for a long time either. Easy and quick to prepare, you just leave them in the oven for 50 minutes and then enjoy. The soft, full flavored toast is just perfect. Take a spoon and put a few of the Baked Beans on bread at a time and then eat them just like that. I’m happy every time you can smell them from the oven.

Baked beans with toast

I usually eat these baked beans with toast as a dinner, but like pretty much all of my recipes, they also make a great breakfast or lunch. You can put next to the arugula also super lamb’s lettuce freshly washed on it. Also suitable are various dried herbs such as oregano, basil, parsley or similar.

Baked beans with toast

Baked Beans is almost a classic meal. Baked beans in a delicious fruity tomato sauce baked in the oven. Toast bread tastes ideal with it.

Course main course

Keyword beans, herbs, Soy sauce, Spices, tomato paste, tomatoe sauce, white beans, yeast flakes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 3 person

Ingredients

900 g cooked white beans
500 ml strained tomato sauce
200 ml water
4 tsp oregano dried
0,5 tsp cinnamon
0,5 tsp turmeric powder
3 tbsp soy sauce
4 tbsp yeast flakes
100 g date paste
0,5 tsp garlic powder
0,5 tsp onion powder
1 pinch of pepper
toast at will
arugula optional

Instructions

Mix all the ingredients for the sauce to bake the beans in a bowl.
Add the cooked beans and stir.
Preheat oven to 180 degrees Celsius top/bottom heat.
Place the beans with the sauce in an ovenproof dish.
Bake in the oven for about 50 – 60 minutes until the sauce thickens.
Toast bread and enjoy with it.

Tip

Fresh white beans taste best with it. Soak them in water one day before and cook them the other day in a pressure cooker with a little water for about 12 minutes. Then they are nice and soft and can be processed further. If it should go fast, then white beans from the can. However, these are a little too soft. If necessary, adjust the baking time and use less liquid.

Interesting to know

I take dried white beans and cook them myself, because then the consistency of the beans is better for baked beans and toast. Put the dried beans in cold water a day before. Cook the other day, preferably in a pressure cooker, for 10 minutes.

Baked tofu with vegetables – ingenious

Andreas — Fri, 18 Aug 2023 15:03:47 +0000

Marinate the tofu before baking so that the flavor and aroma can develop better. Then let the tofu sit in the marinade for at least 30 to 60 minutes to absorb the flavor well. Baked tofu with vegetables is simply the perfect combination. In addition, the delicious potatoes also coated with the marinade. This tastes simply brilliant.

Baked tofu with vegetables

Baked tofu with vegetables is a very tasty meal that goes well with almost all potato products. You can also enjoy the tofu perfectly in rolls with a soy yogurt sauce and salad.

Baked tofu with vegetables

Baked tofu with vegetables. Accompanied by the tasty and spicy potatoes from the oven. The perfect meal.

Course main course

Keyword herbs, mustard, Potatoes, savoy cabbage, tofu, tomato paste

Prep Time 1 30

Cook Time 40

Total Time 2 10

Servings 1 person

Ingredients

200 g tofu
2 – 3 tsp tomato paste
1 tsp mustard
2 tsp soy sauce
some chili powder
some garlic powder
some onion powder
2 tsp yeast flakes
some herbs of Provence
some water for dilution
1 tsp paprika powder optional
300 g boiled potatoes
1/2 savoy cabbage head
1 onion
water for steaming
3 tsp spelt flour
some salt, pepper and nutmeg

Instructions

Pat tofu dry and cut through once.
Cut diamonds on each piece, but do not cut through.
Stir together mixture for marinating.
Brush each piece of tofu with it. Also in the spaces between.
Sprinkle with a little herb de Provence.
Allow the tofu to marinate for 1 hour.
Peel the potatoes and cut them once.
Spread each half with the leftover tofu mixture.
Sprinkle with herbs de Provence.
Preheat oven to 180 – 200 degrees celsius top/bottom heat.
Cover with baking paper.
Place the potato halves and the tofu on the baking tray.
Bake everything in the oven for about 30 – 40 minutes.
In the meantime, cut the savoy cabbage into small pieces, wash it and boil it in a pot with water and the finely chopped onion until soft.
Then mix lightly with a blender.
Bind with flour which was previously mixed with a little cold water and season with spices.

Tip

Use a firm or extra firm tofu, as it will hold its shape better during baking. Squeeze the tofu well before baking to remove excess liquid. The drier the tofu, the crispier it will be when baked.

Interesting to know

Baked tofu with vegetables is rich in protein. Depending on the processing and preparation, tofu can be crispy, soft, creamy or firm. Because tofu itself has a mild flavor, it can absorb spices, flavors and sauces well and adapt to the flavors of other ingredients in a dish.

Lupine spread – tasty with bite

Andreas — Tue, 08 Aug 2023 15:57:27 +0000

The lupine spread is a healthy and tasty spread that can be made with herbs as well as with a sweetish variation. It tastes just perfect with a fresh loaf of bread. Eat it then just like that or top it still with raw vegetables for extra vitamins.

Lupine spread

The preparation of a lupine spread can vary depending on the recipe, but generally the lupine seeds are first cooked to remove the bitter substances. They are then pureed and mixed with various spices, herbs and flavors to create a tasty spread. The spread can be savory or sweet and can be used in many ways, for example on bread, rolls or with vegetable sticks.

Lupine spread

Lupine spread as an alternative to other spreads. The spread with a little bite, tasty prepared.

Course spread

Keyword Date flour, lupines, mustard, Onions, Spices, tomato paste

Prep Time 10

Cook Time 7

Total Time 17

Servings 1 person

Ingredients

250-300 g cooked lupine seeds
some water
1 onion
1 tsp tomato paste
1 tsp date flour
1 tsp curry powder
1 tsp mustard
1 pinch of turmeric
1 pinch of cumin
salt and pepper to taste
some lemon juice

Instructions

Blend cooked lupine seeds with a little water in a high-powered blender.
Stir in remaining ingredients and season to taste.
Bring the spread to the boil again briefly and, if necessary, thicken with a little potato flour or lupine flour.

Tip

Use ready cooked lupine seeds from the jar or from the can. If you want to take dry lupine seeds, then soak and cook 1 day before.

Interesting to know

Cooked lupine seeds are never completely soft. They always have a slightly firmer bite.

Baked cauliflower – fruity red

Andreas — Tue, 01 Aug 2023 16:00:24 +0000

Baked cauliflower is a versatile and healthy vegetable that undergoes a delicious transformation in this preparation. Whether you’re already a fan of cauliflower or trying this vegetable for the first time, you’ll love my scalloped cauliflower. So, let’s whip up this delicious creation!

Baked cauliflower

This is just a different meal that brings even more variety to the table. A scalloped cauliflower is a really tasty, flavorful dish that goes well with many potato products. You can also have my great oil-free fries with it. They taste absolutely fantastic.

Baked cauliflower

Baked cauliflower in tomato sauce with potatoes and chickpeas. The somewhat different way to enjoy cauliflower.

Course main course

Keyword cauliflower, Chickpeas, Peppers, Potatoes, tomato paste, tomatoes, yeast flakes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 2 person

Ingredients

1 head cauliflower
1 onion
1 garlic clove
1 red bell pepper
2 – 3 tsp tomato paste
200 ml water
2 tsp marjoram
1 tsp thyme
2 chopped dates Deglet Nour
1 tsp paprika powder
2 tbsp yeast flakes
1 bay leaf
salt and pepper to taste
1 pinch of chili flakes
3 tbsp soy yogurt
1 can of chickpeas

Instructions

Clean cauliflower and divide into florets. Pre-cook in water for approx. 10 min. and then drain. Collect the cauliflower water.
Peel and finely dice onion and garlic. Remove the stalk and core from the bell pepper and dice finely.
Boil onion, garlic and diced peppers in about 200 ml cauliflower water. Add tomato paste and pour the strained tomatoes.
Stir in herbs, chopped dates and chili flakes as well as the yeast flakes and simmer everything for approx. 10 min. Season to taste with yogurt, salt and pepper. Add the chickpeas.
Pour a layer of the sauce into an ovenproof dish, place the cauliflower florets on top and cover with the remaining sauce.
Bake in preheated oven at about 180° C top/bottom heat for about 20 minutes.

Tip

Suitable side dishes for baked cauliflower are spaetzle, wide ribbon noodles, mashed potatoes or just potatoes. Boiled potatoes can be added to the casserole dish and baked.

Interesting to know

There are many ways to enhance cabbage dishes. From simple sauces to various spices. Yeast flakes also go very well with cauliflower.

Vegan meatloaf – fluffy consistency

Andreas — Tue, 01 Aug 2023 12:44:47 +0000

Meatloaf is a hearty and tasty change from burgers. With green seed meal and quinoa as the base, it’s filling and still has a fluffy and soft texture. Vegan meatloaf the way I love it. You’ll love it too. What makes it special is the delicious sauce that goes with it.

Vegan meatloaf

A vegan meatloaf is a unique meal. It’s a great recommendation for holidays. Your family and friends will love this super tasty dish! It goes best with my mashed potatoes.

Vegan meatloaf

A vegan meatloaf roasted with green spelt meal and quinoa. Served with vegetables, mashed potatoes and an unusual sauce.

Course main course

Keyword beet, green spelt meal, herbs, mustard, Oatmeal, oil-free, Quinoa, Spices, tofu, tomato paste, Vegan

Prep Time 30

Cook Time 1 30

Total Time 2

Servings 4 person

Ingredients

For the meatloaf

250 g green spelt meal
1 onion
500 ml water
50 g quinoa
150 ml water
150 g oatmeal
200 ml water
2 tsp mustard
2 tsp tomato paste
Salt and pepper to taste
1 pinch of cumin
2 tsp oregano
2 tsp marjoram
1 tbsp fresh parsley
alternatively dried parsley
50 g potato flour
200 g tofu

For the sauce

1 small red beet
1 onion
1 carrot
1 slice of celery
1 parsley root
1 tsp tomato paste
2 – 3 tsp starch flour
200 ml water
100 ml red beet juice
Salt, bell pepper and paprika powder to taste
3 – 4 leaves pointed cabbage optional

Instructions

For the meatloaf

Simmer green spelt meal and finely chopped onion with 500 ml water in a pot for about 5 minutes. Stir again and again. Then cover and let swell for 20 minutes.
Simmer the quinoa with 150 ml of water in a pot for 15 minutes and then let it swell for another 5 minutes.
Cook the oatmeal with 200 ml of water to a porridge.
Mix all the ingredients in a bowl. Add the spices. Stir in the potato flour.
Dab the tofu dry, crumble and add to the mixture. Knead everything again lightly.
Form the whole into a large meatloaf.
In an ovenproof dish with a lid, first pour in a little water, then put 1 -2 leaves of pointed cabbage on top.
Put the meatloaf mixture on top. Cover with 1 – 2 leaves of pointed cabbage. Finally, close with the lid.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 50 minutes.

For the sauce

Peel beet and cut into small sticks. Simmer in a pot of water for about 20 minutes until soft.
Peel and chop the onion. Fry in a hot pot.
Add peeled and chopped vegetables. Brown a little more with tomato paste. Then pour water and beet juice.
Season the sauce with salt and bell pepper and paprika powder. Bind with starch.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tips

Porcini mushroom or mushroom sauce go very well with it.

You can put the meatloaf without cabbage on a baking tray, cover with baking paper and bake.

The mixture is enough for one large or 2 smaller meatloaves. From the rest you can also well form burgers, bake and freeze individually.

Interesting to know

It’s just a perfect holiday meal.