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.
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Koshika Priyanka
[email protected]This veggie meatloaf was a great way to use up some leftover vegetables. It was easy to make and turned out very flavorful.
Amman Akram
[email protected]This veggie meatloaf was easy to make and turned out very flavorful. The checca sauce was also very good, and it paired perfectly with the meatloaf.
Kashi Khan
[email protected]This veggie meatloaf was a bit too dry for my taste, but the checca sauce helped to balance it out. I think next time I'll try adding some more vegetables to the loaf to help keep it moist.
Ikraam Mohamad
[email protected]I made this veggie meatloaf for my friends and they all loved it! It was a great way to show them that vegetarian food can be just as delicious as meat-based dishes.
Zohaib Solangi
[email protected]This veggie meatloaf was a bit too crumbly for my taste, but the flavor was still very good. I think next time I'll try using a different type of breadcrumb.
williams yerumoh
[email protected]I've been looking for a good veggie meatloaf recipe for a while, and this one is definitely a keeper. It's easy to make, it's delicious, and it's a great way to get my family to eat their vegetables.
idika patience
[email protected]This veggie meatloaf was a great way to sneak some vegetables into my kids' diet. They loved it, and they didn't even realize they were eating vegetables.
fox craft
[email protected]I'm not a big fan of vegetarian dishes, but I have to say this veggie meatloaf was pretty good. The texture was a bit different from traditional meatloaf, but it was still very good. The checca sauce was also very flavorful.
belal hasan
[email protected]This veggie meatloaf was a bit bland for my taste. I think next time I'll add some more herbs and spices to the loaf to give it more flavor.
caro Jay
[email protected]I made this veggie meatloaf for a potluck and it was a big hit! Everyone loved it, even the meat-eaters. The checca sauce was the perfect finishing touch.
Dan Roberson
[email protected]This veggie meatloaf was a great way to use up some leftover vegetables. It was easy to make and turned out very flavorful. The checca sauce was also a nice touch.
Solomon Micheal Success
[email protected]I was skeptical about this recipe at first, but I'm glad I gave it a try. The veggie meatloaf was surprisingly delicious! The checca sauce was also very good, and it paired perfectly with the meatloaf.
Samina Kanwal
[email protected]This veggie meatloaf was a bit too dry for my taste, but the checca sauce helped to balance it out. I think next time I'll add some more vegetables to the loaf to help keep it moist.
Nasar iqbal Nasar iqbal
[email protected]I'm always looking for new vegetarian recipes, and this one didn't disappoint. The veggie meatloaf was flavorful and moist, and the checca sauce added a nice tanginess. I'll definitely be making this again.
Leann Sustaita
[email protected]This was my first time making a veggie meatloaf, and it turned out surprisingly well! The texture was a bit different from traditional meatloaf, but it was still very good. The checca sauce was also a nice touch.
Naila Arif
[email protected]I've made this veggie meatloaf several times now, and it's always a crowd-pleaser. It's a great way to get my kids to eat their veggies, and they love the checca sauce.
Orgito 12
[email protected]This recipe was easy to follow and turned out great! I used a mixture of lentils and black beans, and the texture was perfect. The checca sauce was also delicious.
Sahil Jaan
[email protected]I'm not a vegetarian, but I loved this meatloaf! It was so hearty and flavorful, I didn't miss the meat at all. The checca sauce was the perfect finishing touch.
Kelly King
[email protected]This veggie meatloaf was a hit with my family! The flavors were incredible, and the texture was spot-on. I'll definitely be making this again.