Replace that Meatloaf.....Vegan Beet Loaf

Don't get this confused with my other beet loaf recipe, apple-beat loaf bread!  Clearly, this time I am doing a play on meat loaf.  I have already done a meat loaf version once before, but this time I wanted to incorporate beets, to give it that reddish, meat-like color. 

This recipe is quite simple with little-to no cooking, aside from baking the dish.  I mean, how much easier do you want it to get?!  Once again, this is another great recipe to sneak vegetables in to a dish that kids, or even you picky adult eaters may not usually choose to eat. 


Vegan Beet Loaf

 We all no that beets are a pain in the little butt to cook with.  Who wants everything to turn red?  Well no mess around here when working with beets!  To prevent this from happening, place saran wrap on your cutting board, or even just a plan old plastic bag.  Then, put some sanitary gloves on.  Don't have gloves?  No worries!  Go the ghetto route, and put plastic bags over your hands as well!  Voila!  No mess!




Ingredients:  (makes 1 5x9 baking loaf pan)
1 medium sized beet peeled
1 medium sized carrot peeled
1 small onion chopped
1 garlic minced
1 c cooked brown rice or quinoa
1/4 c chopped raw walnuts
1/4 c ketchup
2 tbsp tamari or soy sauce
2-3 tsp liquid smoke
2 tsp apple vinegar cider
1 tbsp vegan steak sauce (optional)
1 tbsp Dijon mustard
1 tbsp sriracha
1 - 1 1/4 c panko crumbs

Directions:
Preheat oven 350.  Grate both beet and carrot completely.  Add all ingredients into food processor, except for bread crumbs.  Just blend so everything is mixed together.  Do no puree!  Transfer to bowl and stir in bread crumbs.  Spoon into baking tin and top with a bit more ketchup.  Cook for 35-5 minutes and then place on broil for about 5 minutes.  Allow to cool and serve.