Field Roast Classic Meatloaf Sloppy Joes

So we posted the tacos, and you all know that taco meat is completely transferable. It speaks the language of burritos, enchiladas and on occasion it mutters the simple statements of a veggie wrap or even nachos.

Another place the juicy morsels of crumbled meatloaf goes is to Sloppy Joes! You might recall a special hempseed infused Sloppy Jane mix that David made for the crowds of 2008 Hempfest, and this recipe is good ol Joe at its finest, created by Chef Melissa.

Field Roast Sloppy Joes

1 Field Roast Meatloaf (broken into crumbles by hand)

1 onion (diced)

2 cloves garlic (diced)

1/4 cup olive oil
1/4 cup canola oil

1 lg can tomato paste

2 T vinegar

1/4 cup molasses

1/4 cup + 1Tbs cup water

salt to taste
6 Hamburger Buns

In a large pot on medium heat begin to saute onions in olive oil. Saute until translucent then add garlic. Add canola oil and when temperature has recovered in the pot add crumbled Field Roast meatloaf. Stir and and once meat has begun to brown a bit add tomato paste and water. Then add vinegar and molasses. Reduce heat to low and simmer for 15-20 minutes. Serve on hamburger bun or slider buns.

Field Roast Classic Meatloaf Tacos

This is the recipe for Meatloaf taco meat that Chef Melissa made for VegFest. She scaled down the volume so you can make it at home!

Field Roast Meatloaf Tacos

Ingredients

1 Field Roast Meatloaf (break up with your hands into crumbles)

2 teaspoons cumin

2 teaspoons corriander

1 teaspoon chili powder

1 teaspoon oregano

salt to taste

6 taco shells

1/4 head of lettuce (shredded)

1 tomato (diced)

In a saute pan on medium high heat brown crumbled Field Roast meatloaf. Add seasonings adjusting to taste. Put in taco shell and garnish with lettuce and tomato.

Now that the Classic Meatloaf is all we are thinking about lately, we've been making it into all sorts of incarnations. If you have something to share, we announced a Classic Meatloaf Recipe Contest at VegFest too. We are still working on the official webpage though, so if you are interested, just hang tight for a week or so.

VegFest Seattle 2010!

VegFest this year was our most ambitious effort yet! Cindi, Danny and Mel all gave their weekend up to "man" the booth and make up four sampler size meatloaf recipes for the masses. We wanted to illustrate this year that the meatloaf isn't just a loaf of grain meat, but an ingredient to add umph to your vegan dishes and make some comfy food that tastes really good!

To kick off the show, we made sloppy joes! This mixture of ground Field Roast Classic Meatloaf, tomato paste, garlic, onions and spices really makes a hearty sandwich. We used slider buns to make them sampler size, but displayed them in their full size...with a side of chips.

Meatloaf with Porcini Gravy ended the Saturday menu, and yes we used our Field Roast Davy's Gravy mix to make this! If you are hoping that this will be available retail...it is a long time coming. The best way to get this into your local store is to bother the folks who fill the bulk section. Who wouldn't want to buy an amazing dry mix for vegan gravy!?

On Sunday, Mel and the volunteers served up our Meatloaf ground up and seasoned with cumin, chili powder for a taco meat. This is one of my favorite dishes to make with the Meatloaf, and the leftover meat even went onto Bob Gerrish's Pizza Works creations at the next booth!

The last menu item was a tiny meatloaf slider. This came about simply because a lot of us here at Field Roast use the Classic Meatloaf this way. Just slice it and pan fry it, and put it on a bun with your choice of fixins. My five year old son calls this his "happy meal". We just used ketchup and mustard, easy peasy.

We also announced our Classic Meatloaf Recipe Contest! This is very exciting...more to come! Soon we will post the entry form online!

Thanks again to Seattle, for being so kind and excited to see us at VegFest every year. And all of our local partners who make making Field Roast all that much more worth it.