Veggi Meatloaf
I love this meatless meatloaf and I am not even a vegetarian
I love this meatless meatloaf and I am not even a vegetarian
- 1/2 teaspoon salt
- salt and pepper
- 2 tablespoons butter
- 2 egg
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cloves garlic chopped
- 1/2 cup frozen corn
- 1 tomato sliced
- 3 cups vegetable broth
- 1/2 cup shredded carrot
- 1 celery rib sliced
- 1/2 cup white onion
- 1 pint cherry tomato halved
- 3 scallion white and pale green parts only
- 8 fresh basil leaf
- 3/4 cup lentil
- 1 cup short grain brown rice rinsed
- 10 ounces fresh baby spinach
- 1 1/2 cups whole milk mozzarella cheese
- 1/4 cup parmesan cheese plus 2 tablespoons
- 1/3 cup fresh basil leaf chopped
- Carbohydrate 292.242891882419 g
- Cholesterol 438.74625003317 mg
- Fat 53.0266589163606 g
- Fiber 61.6168954505206 g
- Protein 77.3821011067534 g
- Saturated Fat 21.4767745036782 g
- Serving Size 1 1 recipe (2048g)
- Sodium 2444.95280557632 mg
- Sugar 230.625996431898 g
- Trans Fat 4.91214275176784 g
- Calories 1909 calories
Step-by-step
- For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
- For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils.
- Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
My Unexpected Love Affair with Veggi Meatloaf
I’ve always considered myself a pragmatic person. My kitchen is my sanctuary, a place where I experiment with flavors and textures, but I’ve never been one for overly fussy recipes. Efficiency is key in my world, a world that often involves juggling a demanding career, family commitments, and the occasional spontaneous weekend getaway. So, when I first stumbled upon this veggi meatloaf recipe, I’ll admit, I was skeptical. Meatloaf? Without meat? It sounded like a culinary contradiction, a recipe destined for the “too good to be true” pile.
However, driven by a persistent curiosity and a looming deadline (my family was expecting a hearty Sunday dinner, and I hadn't planned ahead), I decided to give it a shot. And I'm so glad I did. This meatless meatloaf wasn't just a replacement for the real thing; it was a revelation. The texture was surprisingly dense and satisfying, the flavors rich and complex, a symphony of earthy lentils, sweet carrots, and savory herbs. It completely surpassed my expectations, and in a way, it changed my perspective on vegetarian cooking.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the preparation is straightforward, even for a busy weeknight. The checca sauce, a vibrant medley of cherry tomatoes and fresh basil, adds a burst of freshness that cuts through the richness of the loaf. I found myself enjoying the process as much as the result – a rarity in my usually rushed kitchen routine. The aroma alone, as the loaf baked in the oven, was enough to entice even the most hardened meat-lover.
Since that first successful attempt, this veggi meatloaf has become a staple in our household. It's a crowd-pleaser, a guaranteed conversation starter at dinner parties, and a comforting meal that always seems to hit the spot. It's also incredibly versatile. I've experimented with different types of lentils, added mushrooms for extra depth, and even swapped the mozzarella for a vegan alternative. The possibilities are endless!
The truth is, this recipe isn’t just about the deliciousness; it’s about the experience. It's about slowing down, taking the time to savor the flavors and the company. It's about discovering the unexpected joys of vegetarian cooking and realizing that sometimes, the most satisfying meals come from the simplest recipes. And in a world where time is often a luxury, this recipe offers a welcome respite, a chance to reconnect with the simple pleasure of creating a nourishing and flavorful meal for those I love.
This veggi meatloaf is more than just a recipe; it's a testament to the power of culinary exploration, a reminder that even a busy professional can find time to create something extraordinary in the kitchen. And maybe, just maybe, it will convince even the most devoted carnivore to embrace the magic of meatless Mondays (or any day of the week, for that matter!).
Ingredients You'll Need:
For the Checca Sauce:
- Cherry Tomatoes
- Scallions
- Garlic
- Basil
- Olive Oil
- Salt and Pepper
For the Lentil Loaf:
- Lentils
- Vegetable Broth
- Brown Rice
- Carrot
- Celery
- White Onion
- Frozen Corn
- Fresh Spinach
- Mozzarella Cheese
- Parmesan Cheese
- Eggs
- Fresh Basil
- Salt and Pepper
- Butter
- Sliced Tomatoes
This list represents the core ingredients, offering flexibility to adjust quantities based on preference and serving size. You can easily experiment by incorporating other vegetables like zucchini or mushrooms.
