My Mom's Vegetable "Meatloaf" with Checca Sauce

Ingredients for My Mom's Vegetable "Meatloaf" with Checca Sauce

• 575ml de tomates cherry, cortados a la mitad

• 3 spring onions, white and pale green parts only, coarsely chopped

• 3 dientes de ajo, picados

• 8 fresh basil leaves

• 3 cucharadas de aceite de oliva virgen extra

• 1 cucharadita de sal kosher

• 1/2 cucharaditas de pimienta negra recién molida

• Aerosol de aceite vegetal para cocinar

• 2 cucharadas de aceite de oliva virgen extra

• 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 cooked brown rice

• 190g shredded low-fat mozzarella cheese

• 60g frozen corn kernels, thawed

• 1/3 cup chopped fresh basil leaves

• 2 huevos grandes, ligeramente batidos

• 1 large egg white, lightly beaten

• 1 cucharadita de sal kosher

• 1/2 cucharaditas de pimienta negra recién molida

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.