Veronica's Veggie Meatloaf with Checca Sauce

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After reading some of the reviews about the loaf not holding its shape, I was very careful about the liquid in this recipe. My loaf held its shape wonderfully and tasted good. It's very time consuming so to save time, I used frozen spinach (squeeze out ALL the water. I also used regular sized tomato and took out all the watery membrane and hand chopped. If you're going to use a processor, drain out the excess tomato liquid before proceeding with the recipe. This will keep the moisture content away from the loaf.

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We are eating less meat, and this recipe was a tasty dinner for us. I used Trader Joe's precooked black lentils and some rice I had in the fridge. Sauteed onions, carrots, celery and sort of put it together from there. I dried out the mixture a little bit on the stove top after reading reviews- worked well. With the sauce, some soup and a salad, it was a satisfying and flavorful dinner.

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Aside from being a little complicated to cook, this is so delicious that I wish I could make it at least once a week.

This is so good I was even to get my die-hard meat eating husband and son to eat it with out much fuss, and son is 8!!

I had made this for an injured vegetarian friend and she said it was to die for.

Recipe is easy to double, and is worth doing since you put out a bit of effort in making it. I was able to freeze it well, although I imagine it is better fresh.

Give it a shot, you will be rewarded with a wonderful meatless dish!!

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A wonderful Veggie Loaf. Thank you Veronica.

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Every year a big group of us, vegetarian and carnivorous, go camping. We each take a night to make dinner for the bunch. One of our crew showed up with this lentil loaf, along with an equally smashing meatloaf. Both were a huge hit. Lentil loaf is quickly becoming an annual dinner in the woods.

For those who talk about the prep vs. cook time, I'd say that whoever typed this recipe onto the website just got the two times confused. Seems like if you just swap them back (prep 1h 30m, cook 30m you'd be in the right general vicinity, yeah?

I'm about to embark on this recipe for the first time tonight--making it as the vegetarian holiday addition (tired of eating just veggies and potatoes at every holiday with the fam. Can't wait. I've taken many comments into account--including the use of wild rice and mushrooms. We'll see. Fingers crossed, eh?

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We usually have 2-3 vegetarian meals a week and this one got rave reviews from the family! I sauteed the carrots, onions and celery along with a little minced garlic in olive oil and white wine before adding the rice and lentils. It gave it a really rich flavor along with the chicken stock. Will make again!!!

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I doubled this recipe (made 1 vegan and 1 as posted. Neither held together well but they both tasted fabulous. Very time-consuming but will streamline recipe next time (frozen spinach, chop veggies in food processor, add feta for more flavor and bake in a casserole. The checca sauce/salsa was really good, I made lots extra to serve with other things.

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My family has given up most meat and I have had the challenge of coming up with more creative meals. I was so delighted to have come across this recipe which my family loved. Others have had a problem with the loaf falling apart. May I suggest adding less of the Checca to the uncooked portion. Although the Checca is wonderful!

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Excellent. I would like to see more vegetarian dishes featured on your show.

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I made this (with mashed potatoes for a Vegetarian couple I know and it was a hit.
This is now a staple in my home.

My only suggestions would be to use SHORT GRAIN brown rice and make sure ALL liquid is absorbed. Also squeeze all liquid from spinach and use the correct size pan. Otherwise you'll get mush.