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 spicchi d'aglio, tritati

• 8 fresh basil leaves

• 3 cucchiai di olio extravergine d'oliva

• 1 cucchiaino di sale kosher

• 1/2 cucchiaini di pepe nero macinato fresco

• Spray da cucina all'olio vegetale

• 2 cucchiai di olio extravergine d'oliva

• 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 di riso integrale cotto

• 190g shredded low-fat mozzarella cheese

• 60g frozen corn kernels, thawed

• 1/3 cup chopped fresh basil leaves

• 2 uova grandi, leggermente sbattute

• 1 large egg white, lightly beaten

• 1 cucchiaino di sale kosher

• 1/2 cucchiaini di pepe nero macinato fresco

• 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.

Avvertenza

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