When it was decided that a few of us would venture out to Santa Fe for the Santa Fe Gran Fondo, we knew that good food and drink would need to be involved — with this group, it always is a big part of some really enjoyable time together. As I flipped through the pages of the Feed Zone Table, the 'Beetloaf' recipe caught my eye, if for nothing more than knowing that beet-loving Bryan 'H8ter' Reid would get a kick out of it.
The Beetloaf recipe was similar to most any meatloaf recipe I have ever tried. The main difference was adding a few pounds of shredded red beets to the mixture. Other than that, you have onion, garlic, breadcrumbs, etc. just like any other meatloaf. Time in the oven was all the same as well.
We decided to pair the Beetloaf with the Grilled Romaine Salad also found in the Feed Zone Table, in addition to a smoked Mozzarella and pasta salad. Did I mention wine, yes also a few bottles of fantastic red wine.
The consistency of the Beetloaf was just as any other meatloaf I have had. Perhaps even a bit juicier. Some ideas I might like to explore for the next time I prepare this dish, one is to try some mushrooms, perhaps porcini or oyster mushrooms to give added taste and texture. And this dish was made with red beets and I am curious if adding golden beets would throw off the appearance of the final presentation. This dish, with that many beets, does come out, well, quite red. Again, I've warned you.
Give the Beetloaf a try sometime and share with me what you think!