Slip Sliders Away

After Thanksgiving most years there are always a lot of leftovers.  But since it was just my husband and I this year, with a dear friend invited over at the last minute when we found he had no place to go, we went simple.  We had some roast for him, a veggie meatloaf for me, lots of veggie trimmings. but no turkey and we did brownies for dessert because you all know how I am on that whole pumpkin spice thing.

So there wasn't much in the way of leftovers though we did have some of those yummy little King's brand Hawaiian Rolls, which weren't homemade like most of the bread around here -  but are addicting. If I have time I make them from scratch with a recipe from King Arthur flour, but this week was crazy busy and  I just bought mine.

Recipe is here:

 http://blog.kingarthurflour.com/2015/04/24/hawaiian-buns/

(just cut and paste that in your browser - they are SO worth it).

So lunch was Oriental "Meatloaf" sliders.

First the sauce:

1 tablespoon molasses ● 1/2 cup soy sauce ● 3 tablespoons apple cider vinegar ● 1 teaspoon ground ginger ● 1 clove minced garlic ● 1/8 teaspoon fresh black pepper ● 2 teaspoons cornstarch ● 2 teaspoons water

Place everything but the water and cornstarch into a saucepan and bring to a boil. In a small bowl, whisk together cornstarch and water until combined. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer. Allow the sauce to thicken for 2‐3 minutes, then set aside. I  usually double the amounts so I have extra to drizzle on the leftovers or chicken on another night.  But the amount listed make enough for the meatloaf to have a nice glaze.

The "meatloaf" is from the Engine 2 Diet Book. I won't post it here as it's probably copyrighted, but you it's one of the better vegan meatloaves I've had.

To serve, cut the "meat" loaf into serving size pieces and top with sauce.