Apr 12 , 2021
Frontière Natural Meats' Hold the Beef, a new plant-based product line, provides an alternative to beef and meat products. It's designed to be a tasty option for anyone looking to reduce their meat intake. Because while Frontière Natural Meats is a meat company, we strive to serve our customers and their families with high-quality food options to suit different dietary preferences.
This recipe focuses on one of the Hold the Beef products: "No-Meat Loaf." This item takes the concept of meatloaf — that is, meat pressed into a loaf pan for a traditional family meal — and changes everything but the loaf. The No-Meat Loaf is made with soy protein and spices like onion powder, garlic powder, celery seeds, black pepper and a bit of tomato concentrate, plus beet powder for color.
For our meatless meatloaf recipe, we decided to treat the no-meat product like we would with beef. So, we used our hands to mix in some shallot, chili powder, Worcestershire, dairy-free milk, breadcrumbs and Dijon mustard. We also opted to make our own sauce to glaze on top and smother the finished sandwiches. It's a bit of a cross between tomato sauce and tomato jam. We also add arugula, because something green is always good on a sandwich! Naturally, you can opt for a variety of sandwich toppings or embellishments here — or skip the sandwich altogether, if you're more of a fork and knife person.
We fed these meatloaf sandwiches to a die-hard carnivore, and they requested seconds. So, keep this recipe in your back pocket when you need a crowd-pleaser for both the vegans and the meat lovers in your life.
Want to try more of our plant-based products? Order vegan products online.
"No-Meat Loaf" Meatless Meatloaf Sandwiches from Frontière Natural Meats
Makes about 6 servings
For the tomato jam/sauce:1 28-oz can whole peeled tomatoes
1 Tbsp diced shallot
1 Tbsp apple cider vinegar
1 tsp cumin
1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flakes (optional)
For the meatless meatloaf:
Hold the Beef, Plant-Based No-Meat Loaf, 24 oz
Get two packages for only: $25.20!
1 shallot, diced
1 Tbsp chili powder
1/2 Tbsp Worcestershire sauce (vegan if desired)
1/2 cup milk (dairy-free if desired)
1/2 cup Panko breadcrumbs
1 tsp Dijon mustard
For the sandwiches:Your favorite bread or rolls (such as La Brea Torta Rolls)
Mayonnaise (vegan if preferred) or mustard
Tomato jam (from this recipe)
Method For the tomato jam:
Heat a medium saucepot on the stove over medium heat. Add the can of whole peeled tomatoes, diced shallot, apple cider vinegar, cumin, curry powder, salt and pepper, plus red pepper flakes. Bring to a low boil, stirring occasionally. Turn down to a low simmer and allow to cook for 30 minutes or more. The more it cooks, the more the jam and sauce reduces and thickens. Mash the tomatoes with a fork or, better yet, use an immersion blender to create a smooth, saucy texture.
For the meatloaf:
Preheat the oven to 375 degrees F. Remove the "No-Meat Loaf" from the packaging. Empty the plant-based protein into a large bowl.
Add the diced shallot, chili powder, Worcestershire sauce, milk, breadcrumbs and mustard.
Mix with a wooden spoon or with your fingers until well combined.
Lightly oil a loaf pan. Gently press the meat into the pan. Top with a few spoonfuls of tomato jam. Cook for 30 minutes or until the internal temperature reaches 175 degrees F.
Remove the loaf pan from the oven and allow "No-Meat Loaf" to cool in the pan for 5 minutes.
To serve, cut into thick slices. Enjoy right away on your favorite rolls, topped with more tomato jam, a handful of arugula and a smear of mayonnaise or mustard.