Veronica's Veggie Meatloaf with Checca Sauce

Name: Veronica's Veggie Meatloaf with Checca Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters 10 ounces fresh baby spinach leaves (about; 1 pinch Pinch freshly ground black pepper; 1 teaspoon freshly ground black pepper; 2 Tbsps butter, divided; 118 milliliters shredded carrots; 1 rib celery rib, sliced; 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved; 118 milliliters frozen corn kernels; 2 eggs, lightly beaten; 79 milliliters chopped fresh basil leaves; 8 fresh basil leaves; 3 cloves garlic, chopped; 142 grams 3/4 cup lentils (about; 3 Tbsps olive oil; 59 milliliters freshly grated Parmesan cheese, plus 2 tablespoons; 1 teaspoons salt; 1 pinch Pinch salt; 3 scallions (white and pale green parts only), coarsely chopped; 237 milliliters uncooked short-grain brown rice, rinsed well; 355 milliliters cubed whole milk mozzarella cheese, divided (about 8 ounces total); 1 tomato, sliced; 710 milliliters reduced-sodium vegetable broth; 118 milliliters finely chopped white onion

You can never have too many main course recipes, so give Veronica's Veggie Meatloaf with Checc A mixture of onion, basil leaves, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Cherry Tomato

Salt And Pepper

Green Onions

Tomato

Garlic

Basil

Sauce

Cooking Oil

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.

Ingredients you will need

Lentils

Broth

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Lentils

Carrot

Celery

Onion

Rice

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.

Ingredients you will need

Lentils

Corn

Rice

Meanwhile, preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Spinach

Butter

Spread

Equipment you will use

Loaf Pan

Drain and squeeze the excess liquid from the spinach.

Ingredients you will need

Spinach

Transfer the spinach to a work surface and coarsely chop.

Ingredients you will need

Spinach

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.

Ingredients you will need

Mozzarella