Food Network: Veronica's Veggie Meatloaf with Checca Sauce

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Veronica's Veggie Meatloaf with Checca Sauce
Recipe courtesy Giada De Laurentiis

Ingredients
Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper

Lentil Loaf:
3/4 cup lentils (about 5 ounces)

3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

1 tomato, sliced

For the Checca Sauce:

Directions
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
For the Lentil Loaf:

Directions
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.