My Mom's Vegetable "Meatloaf" with Checca Sauce

A hearty vegetarian version of meatloaf made with lentils, brown rice, and fresh vegetables, topped with sliced tomatoes and melted mozzarella. Served with a fresh cherry tomato and basil checca sauce.

8 servings

1 hr 28 min

Published October 4, 2025

Ingredients

•1 pint cherry tomatoes
•3 whole scallions
•3 cloves garlic
•8 leaves fresh basil leaves
•3 tablespoons extra-virgin olive oil
•1 teaspoon kosher salt
•½ teaspoon freshly ground black pepper
•1 spray Vegetable oil cooking spray
•2 tablespoons extra-virgin olive oil
•1 whole white onion
•1 whole carrot
•1 stalk celery
•10 ounces fresh baby spinach
•1 can cooked lentils
•2 cups cooked brown rice
•1 cup shredded low-fat mozzarella cheese
•½ cup frozen corn kernels
•⅓ cup chopped fresh basil leaves
•2 whole large eggs
•1 whole large egg white
•1 teaspoon kosher salt
•½ teaspoon freshly ground black pepper
•2 whole medium tomatoes
•sliced

Cooking Instructions

1.
In a food processor, combine the cherry tomatoes, scallions, 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.
5 min
2.
Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
5 min
3.
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.
10 min
4.
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.
8 min
5.
Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of 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 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
10 min
6.
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.
50 min

Ingredients

•1 pint cherry tomatoes

•3 whole scallions

•3 cloves garlic

•8 leaves fresh basil leaves

•3 tablespoons extra-virgin olive oil

•1 teaspoon kosher salt

•½ teaspoon freshly ground black pepper

•1 spray Vegetable oil cooking spray

•2 tablespoons extra-virgin olive oil

•1 whole white onion

•1 whole carrot

•1 stalk celery

•10 ounces fresh baby spinach

•1 can cooked lentils

•2 cups cooked brown rice

•1 cup shredded low-fat mozzarella cheese

•½ cup frozen corn kernels

•⅓ cup chopped fresh basil leaves

•2 whole large eggs

•1 whole large egg white

•1 teaspoon kosher salt

•½ teaspoon freshly ground black pepper

•2 whole medium tomatoes

•sliced

Cooking Instructions

In a food processor, combine the cherry tomatoes, scallions, 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.

5 min

Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.

5 min

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.

10 min

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.

8 min

Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of 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 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.

10 min

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.

50 min