Beet Loaf

23 Apr

For all my vegetarian friends out there who have been searching for an all veggie alternative to meat loaf, may I introduce BEET LOAF!  This deep red loaf of superiority will have you going back for seconds and thirds! I have always loved meat loaf (in my pre-veggie-only days) with ketchup, but this would be great with a mushroom gravy as well.~Caydie


2 Tsp olive oil

1 small yellow onion, grated

2 cloves minced garlic

3 beets, shredded

2 carrots, shredded

5 medium brown mushrooms, shredded

1 green zucchini, shredded

2 cups rolled oats

1 egg

1 Tbsp soy sauce


Preheat oven to 350 degrees. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the beets, carrots, mushroom, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour (or overnight). Once the oats have absorbed all of the moisture in the mixture, you are ready to go.  Grease a bread pan with cooking spray and spread the mixture into the pan.  Pack it in fairly tight.  Place the pan into the oven and cook for 45 minutes or until the loaf is firm.

Yeilds: about 6 servings


One Response to “Beet Loaf”

  1. Kay Howe April 25, 2010 at 6:04 pm #

    the beet loaf is beautiful!!!

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