Best 6 My Moms Vegetable Meatloaf With Checca Sauce Recipes
**Vegetable Meatloaf with Checca Sauce: A Hearty and Wholesome Dish**
Indulge in a hearty and wholesome culinary experience with Vegetable Meatloaf with Checca Sauce. This delectable dish combines the goodness of vegetables with the savory flavors of lean ground beef, resulting in a moist and flavorful meatloaf that is sure to satisfy your taste buds. Accompanied by a rich and tangy Checca Sauce, this dish offers a perfect balance of flavors and textures. Whether you're a vegetarian seeking a meatless main course or a meat lover looking for a healthier alternative, this Vegetable Meatloaf with Checca Sauce is the perfect choice. Dive into this delicious and nutritious meal that is not only satisfying but also packed with the goodness of fresh vegetables.
**Additional Recipes Included:**
1. **Homemade Checca Sauce:** Elevate your culinary skills by making your own Checca Sauce from scratch. This authentic Italian sauce is a perfect accompaniment to the Vegetable Meatloaf, adding a burst of flavor and richness to every bite.
2. **Easy Mashed Potatoes:** Complete your meal with a comforting side of creamy and fluffy mashed potatoes. This classic recipe provides step-by-step instructions to achieve the perfect consistency and flavor, making it an ideal pairing for the hearty meatloaf.
3. **Roasted Carrots and Parsnips:** Add a vibrant and colorful touch to your plate with roasted carrots and parsnips. This simple yet flavorful recipe brings out the natural sweetness of these root vegetables, making them a delightful and healthy side dish.
4. **Green Salad with Lemon Vinaigrette:** Balance the richness of the meatloaf with a refreshing green salad. This light and tangy salad, dressed with a zesty lemon vinaigrette, offers a crisp and refreshing contrast to the savory main course.
5. **No-Bake Cheesecake Bites:** Satisfy your sweet cravings with delightful no-bake cheesecake bites. This easy-to-make dessert features a creamy cheesecake filling nestled in a graham cracker crust, providing a perfect ending to your Vegetable Meatloaf meal.
VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
- For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
MOM'S MEATLOAF
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 Blue-Plate Dinner Specials
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
VEGGIE MEATLOAF WITH CHECCA SAUCE
Steps:
- For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper. Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onions, carrot and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes. Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3 inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop. In a large bowl, gently mix the lentil mixture, spinach 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
VEGGIE MEATLOAF WITH CHECCA SAUCE
Adapted from Everyday Italian, this is loaded with nutrition. This recipe came from Giada's mom, who is a vegetarian!
Provided by Sharon123
Categories Brown Rice
Time 2h
Yield 4-6
Number Of Ingredients 24
Steps:
- Checca Sauce:
- Combine the cherry tomatoes, scallions, garlic, basil, and oil in a food processor. Pulse the tomatoes until they are coarsely chopped, but not pureed. Set aside. Season the sauce with salt and pepper.
- For the Brown Rice Lentil Loaf:
- Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return liquid to a boil. Turn heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until rice and lentils are tender and the liquid is absorbed, about 30 minutes more. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let it stand for 5 more minutes.
- Preheat the oven to 350*F.
- Spread 1 tablespoon of the butter over a 10"x4 1/2"x3" loaf pan. In a large heavy skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Move the spinach to a cutting board and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with remaining 1/2 cup of mozzarella cheese and 2 tbls. of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce. Enjoy!
Nutrition Facts : Calories 658.7, Fat 32.5, SaturatedFat 13.3, Cholesterol 149.2, Sodium 756.5, Carbohydrate 67.7, Fiber 10, Sugar 6.5, Protein 28.2
VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE
Steps:
- For the Checca Sauce:
- Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
- For the Lentil Loaf:
- Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes.
- Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MY MOM'S MEATLOAF RECIPE
This is the best meatloaf, we always like to have extra glaze to serve with it at the table as well!
Provided by Connors Mama
Categories Meat
Time 1h15m
Yield 1 Loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- In large bowl mix beef, chopped onions, bread and half of the milk with hands.
- Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
- Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
- Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
- Let the loaf sit 10-15 min before slicing.
Nutrition Facts : Calories 551.4, Fat 25.6, SaturatedFat 10, Cholesterol 167.7, Sodium 1004.6, Carbohydrate 46.8, Fiber 0.7, Sugar 36.9, Protein 32.4
Tips:
- Prepare the vegetables in advance: Chopping and dicing the vegetables ahead of time will save you time when you're ready to assemble the meatloaf.
- Use a variety of vegetables: This recipe calls for carrots, celery, onions, and bell peppers, but you can use any vegetables that you like. Some other good options include zucchini, mushrooms, and spinach.
- Don't overmix the meatloaf mixture: Overmixing can make the meatloaf tough. Just mix the ingredients until they are combined.
- Bake the meatloaf in a loaf pan: This will help to keep the meatloaf moist and prevent it from falling apart.
- Let the meatloaf rest before slicing: This will help to keep the juices in the meatloaf.
- Serve the meatloaf with your favorite sides: Mashed potatoes, roasted vegetables, and a green salad are all good options.
Conclusion:
This vegetable meatloaf with checca sauce is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a satisfying and nutritious meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
