Since being named Field Roast's Healthy Homemaker I've been having so much fun creating new recipes with their tasty products. My boys and I love Field Roast sausage links and my friends raved about their Hazelnut Cranberry Roast en Croute we made for Thanksgiving, but this recipe uses Field Roast's Classic Meatloaf, which is divine! And yes, it's vegan. You can also view this recipe on Field Roast's website here. This makes a delicious and special dinner for the Holidays too!
Vegan Meatloaf With Peppers
makes 4-6 servings
1 package Field Roast Classic Meatloaf
1 (~8 oz.) jar sun-dried tomatoes packed in oil, drained (reserve the oil) & chopped
1 Tb. extra-virgin olive oil
3/4 C. yellow onion, diced
1 yellow bell pepper, diced
1 C. green olives, pitted and roughly chopped
1 clove garlic, minced
1/4 C. balsamic vinegar
1 C. water
1/2 C. vegetable broth
1. Preheat oven to 350F. Spray sheet pan with non-stick spray and bake Classic Meatloaf for 25 minutes.
2. Meanwhile, heat olive oil in medium saucepan over medium heat. Add 1 1/2 Tb. of the reserved sun-dried tomato oil, onion, pepper, olives and garlic. Stir and cook until the onions for about 5 to 7 minutes, or until the onions are soft. Add the agave, balsamic vinegar, water and vegetable broth. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 20 minutes.
3. Remove the Classic Meatloaf from the oven, cover with foil and set aside. Uncover pepper mixture and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes.
4. Slice the Classic Meatloaf into even slices and spoon the mixture on top. Enjoy!
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