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.