IE 11 is not supported. For an optimal experience visit our site on another browser.

Easy Vegetarian Beet Loaf

Elizabeth Mayhew, meatloaf 3 ways.
Elizabeth Mayhew, meatloaf 3 ways.Nathan Congleton / TODAY
Cook Time:
1 hr
Prep Time:
25 mins
Servings:
6-8
RATE THIS RECIPE
(149)

Chef notes

If you ever make it to Lexington, Kentucky, try to grab a bite at Honeywood at The Summit at Fritz Farm. This is a staple on the menu, and it's loved by both vegetarians and meat eaters. 

Technique tip: Make sure you wear gloves when handling the beets so they don't stain. Also, you can shorten prep time if you have a food processor with a grating disc. 

Ingredients

For the sauce
  • 3 yellow onions, peeled, halved lengthwise, and cut into 1/4-inch slices
  • 1/2 cup canola oil
  • 2 tablespoons smoked paprika
  • 2 cups mango chutney
  • 1 cup chili sauce
  • 1/2 cup malt vinegar
For the beet loaf
  • 1/2 cup toasted sesame seeds
  • 1 cup toasted sunflower seeds
  • 2 cups peeled, grated raw beets
  • 2 cups peeled, grated carrots
  • 1/2 cup minced onion
  • 2 eggs, beaten
  • 1 cup cooked brown rice
  • 1 cup grated cheddar cheese
  • 1/2 cup canola oil
  • 1/2 cup minced parsley
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 clove garlic, peeled and minced

Preparation

To make the sauce:

In a saute pan, heat oil over medium heat. Add the onions and cook until tender and golden. Add the remaining ingredients and simmer for 2 minutes. Remove from heat and let cool. Refrigerate until ready to serve. Heat and spoon over sliced beet loaf.

To make the loaf:

1.

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.

2.

In a large mixing bowl, combine all ingredients. Transfer the mixture to a loaf pan. Bake for 1 hour. Remove and let cool.

3.

Invert loaf onto a cutting board. Slice and reheat. Spoon warmed sauce over each slice and serve.