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 Vegetarian Meatloaf (with Rice & Lentils) with Checca Suace Yum
Vegetarian Meatloaf (with Rice & Lentils) with Checca Suace
Course main course
Cuisine Italian
Prep Time 		30 minutes

Cook Time 		45 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
For the Meatloaf:
  • 1/3 , 30 cup Lentils – soaked for minutes (I used Brown lentils, but green lentils can also be used)
  • ½ cup rice – (I used Jasmine rice, original recipe used brown rice)
  • 1 carrot – small, diced
  • 1 onion – small, finely chopped
  • 3 tbsp corn Frozen
  • ½ cup (after thawing) or use 2 cups Spinach spinach Frozen – of fresh that is cooked and squeezed dry
  • 1 tbsp butter
  • 1 egg – lightly beaten (can also use vegan egg substitutes like egg replacer or flax seeds)
  • ¾ cup mozzarella cheese – cubed, divided (I used grated mozzarella)
  • 2 tbsps Parmesan cheese – grated
  • ¼ cup cilantro – chopped
  • 1 tomato – medium, sliced
  • to taste Salt Pepper &
For the Checca Sauce:
  • 2 Tomatoes Ripe – medium, chopped
  • 2 tbsp onion
  • 1 clove garlic – minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp cilantro – , finely chopped
  • to taste Salt Pepper &
Course main course
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
For the Meatloaf:
  • 1/3 , 30 cup Lentils – soaked for minutes (I used Brown lentils, but green lentils can also be used)
  • ½ cup rice – (I used Jasmine rice, original recipe used brown rice)
  • 1 carrot – small, diced
  • 1 onion – small, finely chopped
  • 3 tbsp corn Frozen
  • ½ cup (after thawing) or use 2 cups Spinach spinach Frozen – of fresh that is cooked and squeezed dry
  • 1 tbsp butter
  • 1 egg – lightly beaten (can also use vegan egg substitutes like egg replacer or flax seeds)
  • ¾ cup mozzarella cheese – cubed, divided (I used grated mozzarella)
  • 2 tbsps Parmesan cheese – grated
  • ¼ cup cilantro – chopped
  • 1 tomato – medium, sliced
  • to taste Salt Pepper &
For the Checca Sauce:
  • 2 Tomatoes Ripe – medium, chopped
  • 2 tbsp onion
  • 1 clove garlic – minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp cilantro – , finely chopped
  • to taste Salt Pepper &
Vegetarian Meatloaf (with Rice & Lentils) with Checca Suace
Instructions
  1. Preheat the oven to 350°F. Grease a 8½”x4½” loaf pan with 1tsp butter.
  2. Make the Checca Sauce: Grind all the ingredients for the checca sauce until tomatoes are coarsely chopped. Make sure that the tomatoes are not pureed,
  3. For the Lentil Loaf: Heat 2tsp oil in a pressure cooker; add the onions, carrots and cook for 2~3 minutes or until the veggies are slightly tender.
  4. Drain the lentils and add to the veggies. Next add the rice and 1½cups of water. Season with salt and pepper and cook till rice and lentils are tender. I cooked for 2~3 whistles in my cooker.
  5. Let the pressure of the cooker release naturally, open the lid and add the frozen corn, set aside for 5 minutes. Gently fluff the rice and cool for 5 minutes.
  6. In a mixing bowl, combine the rice & lentil mixture, half of the Checca sauce, thawed frozen spinach, beaten egg, half of the mozzarella cheese, 1tbsp parmesan cheese, chopped cilantro and season with salt & pepper. Mix gently.
  7. Transfer the mixture into the prepared loaf pan. Place the tomatoes in 1 layer, sprinkle the remaining mozzarella cheese and parmesan cheese. Dot the top with the remaining 2tsp butter.
  8. Bake for 30~35 minutes or until the lentil mixture is heated through and the top is browned and bubbly.
  9. Set aside for 15~20 minutes before slicing. Serve with checca sauce on the side.
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 46.

 

 

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