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Easy Vegetarian Beet Loaf
Elizabeth Mayhew, meatloaf 3 ways.
Nathan Congleton / TODAY
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(103 rated)
Cook time:
Prep time:

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. 


  • 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


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.