My Mom's Vegetable "Meatloaf" with Checca Sauce

Ingredients for My Mom's Vegetable "Meatloaf" with Checca Sauce

• 575ml cherry tomatoes, halved

• 3 spring onions, white and pale green parts only, coarsely chopped

• 3 garlic cloves, chopped

• 8 fresh basil leaves

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• Vegetable oil cooking spray

• 2 tablespoons extra-virgin olive oil

• 1 small white onion, finely chopped

• 1 medium carrot, shredded

• 1 celery stalk, thinly sliced

• 275g fresh baby spinach (about 4 cups)

• 1 (425g) can cooked lentils, rinsed and drained

• 375g cooked brown rice

• 190g shredded low-fat mozzarella cheese

• 60g frozen corn kernels, thawed

• 1/3 cup chopped fresh basil leaves

• 2 large eggs, lightly beaten

• 1 large egg white, lightly beaten

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• 2 medium tomatoes, sliced

In a food processor, combine the cherry tomatoes, spring onions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.

Preheat the oven to 177°C. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.

Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.

In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.

Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 180ml the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 60ml mozzarella and drizzle with the remaining 1 tablespoon olive oil.

Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.