Veronica's Veggie Meatloaf with Checca Sauce

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All good things are worth the wait and this is one. Full recipe prep and cook time is long (it took me two hours with all chopping and multi-talking. You'll also have a heaping sink of dishes at the end.

I would modify a few things:
1. Make double the Checca sauce. You'll be happy you did!
2. Add nuts right before baking for a little more texture. Also experiment with adding mushrooms for richness and a little crushed red pepper for kick. (Or, Emeril's spice mixture if you have leftover from other recipe
3. I used wild rice instead of brown rice and liked the texture.
4. Use at least an additional cup of spinach. Once it is cooked down, you have very little spinach.
5. Don't add all three cups of broth to start. Use 2.5 cups and add more (already at a boil if the rice mixture needs extra. I spent too much time cooking the excess liquid off the lentil/rice mixture.

Also, good luck getting this in one loaf pan! Don't be stingy with the cheese topping and enjoy the leftovers!! They are the best part!

Yum Yum!!

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I'm so glad to see Giada doing something healthy for a change. I used Manchego because it's what I had on hand and dried basil and it was still excellent. My only gripes are that it didn't hold together and it uses way to many pots. But I'll still make it again.

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This was really delicious, if a bit time intensive. The Checca sauce is the crowning glory. Mine did come out a bit watery even though I was careful not to overprocess it. Next time I might drain off a bit of the liquid as I found the loaf was a little reluctant to hold together. I'm betting leftovers are going to be even better! To the person who said they wouldn't even consider making it, then why bother rating it?

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We are not vegetarians, but we gave this a try.. It looked soo good when Giada was making it. It was very moist and flavorfull and the tomatoe topping with the mozzarrella made it even better.. Thanks Giada......

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we didn't make the veggie loaf but we did try the checca sauce which we spooned over grilled chicken. the flavor was great except next time i'll reduce the amount of garlic a tad as well as the amount of olive oil; the mixture wasn't so "salsa" like as giada describes, it was quite runny.

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It was fun to prepared with my guests.
It was full of flavor and not at all what I expected from vegetarian cuisine. Instead of topping it with tomatoes, I poured red sauce on the top because that's what I do with my regular meatloaf. It was even gret re-heated! The roasted veggied really came through.

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This was great. My husband loved it and so did my toddler. It was even better left over. I cooked it in a 9x9 pyrex.

Only Criticism is the prep time took a little longer than published but was well worth the extra time.

Bravo Giada!!

PS- I may try this as a stuffing for roast chicken

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I am astounded there is an actual recipe for Lentil Loaf. I grew up having to eat "Lentil Loaf" (when being a vegetarian was not cool or trendy, my mom was raising me vegetarian in the 70's, now in my adulthood I can not eat any recipe that has Lentil as an ingredient. My Lentil Loaf experience was not a good one.

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It is about time Food Network started hosting shows about vegetarian cooking! More and more people are turning away from watching blood and guts being cooked and turning on to healthy, wholesome vegetarian cooking!

Keep it up!

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I'm not a vegetarian, but this looked so good when Giada made it on her show, I just had to make it the next day. It's absolutely delicious and has nothing but healthy ingredients in it. The checca sauce is light and fresh and a nice accompaniment to the vegie loaf. I can certainly think of many more uses for this sauce too. Another winner, Giada! No wonder it's your Mom's favorite!