This recipe from Sarah Creighton, our Cooks in the Field Healthy Homemaker, packs in the flavors of the Mediterranean and great texture from the meaty Field Roast Classic Meatloaf and crusty, chewy bread.
1 package Field Roast Classic Meatloaf
1 (~8 oz.) jar Sun-dried tomatoes packed in oil, drained (reserve the oil) & chopped
1 TBS Extra virgin olive oil
3/4 cup Yellow onion, diced
1 Yellow bell pepper, diced
1 cup Green olives, pitted and roughly chopped
1 clove Garlic, minced
1/4 cup Balsamic vinegar
1 cup Water
1/2 cup Vegetable broth
2 TBS Vegan butter
1/4 tsp Garlic powder
Heat olive oil in medium saucepan over medium heat. Add 1½ tablespoons of the reserved sun-dried tomato oil, olive oil, onion, pepper, olives, sun-dried tomatoes and garlic. Stir and cook until the onions for about 5 to 7 minutes, or until the onions are soft.
Crumble in the Classic Meatloaf. Add the agave, balsamic vinegar, water and vegetable broth. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Meanwhile, prepare the baguette by preheating the oven to 325°F. Slice into 1/2" thick pieces and use a pastry brush to coat with garlic butter mixture. Bake for 8-10 minutes, or until crispy.
Uncover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes.
Slice the Classic Meatloaf into even slices and spoon the mixture on top.