Veggie Meatlof with Checca Sauce Recipe

Looking for an easy Veggie Meatlof with Checca Sauce recipe? Learn how to make Veggie Meatlof with Checca Sauce using healthy ingredients.


Submitted by thewabbit

Makes 8 servings



Vegetarian loaf from Everyday Italian. Not vegan.

Recipe Ingredients for Veggie Meatlof with Checca Sauce

1 pint cherry tomatoes, halved
3 scallions, coarsely chopped
3 clove garlic, chopped
8 basil leaves
3 tbsp olive oil
1 pinch salt
1 pinch ground black pepper
3/4 cup (5 oz.) lentils
3 cups vegetable broth, reduced sodium
1 cup brown rice, short grain, rinsed well
1/2 cup white onion, finely chopped
1/2 cup carrot, finely shredded
1 stalk celery, sliced
1/2 cup corn kernels, frozen
2 tbsp butter
10 oz. baby spinach
1 cup mozzarella cheese, whole milk, cubed
2 eggs, lightly beaten
1/4 cup Parmesan cheese, freshly grated
1/3 cup basil leaves, chopped
1/2 tsp salt
1 tsp ground black pepper
1 tomato, sliced
1/2 cup mozzarella cheese, cubed
2 tbsp Parmesan cheese
1 tbsp butter

Recipe Directions for Veggie Meatlof with Checca Sauce

  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan.

  7. 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.

  8. In a large bowl, gently mix the lentil mixture, spinach, 1 cup mozzarella cheese, eggs, 1/4 cup Parmesan cheese, basil, salt, pepper, and half of the checca sauce.

  9. Spoon the mixture into the prepared pan. Arrange the

  10. sliced tomatoes in a row over the lentil mixture. Sprinkle

  11. 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.

  12. 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.

Categories

Main Dish, Bake

Nutrition Facts
Serving Size 293.9g
Amount Per Serving
Calories
380
Calories from Fat
159
% Daily Value*
Total Fat
17.7g
27%
Saturated Fat
7.5g
38%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
718mg
30%
Potassium
751mg
21%
Total Carbohydrates
37.5g
12%
Dietary Fiber
8.4g
34%
Sugars
3.3g
Protein
18.9g
Vitamin A 107% Vitamin C 33%
Calcium 29% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sugar
  • High in manganese
  • Very high in vitamin A
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