MY MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE

My Mom's Vegetable

Provided by Giada De Laurentis

Yield Serves 6

Number Of Ingredients 25

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Sauce
1 pint cherry tomatoes, halved
3 scallions, white and pale green parts only, coarsely chopped
3 garlic cloves, chopped
8 fresh basil leaves
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Lentil Loaf
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 medium carrot, shredded
1 celery stalk, thinly sliced
10 ounces fresh baby spinach (about 4 cups)
1 (15-ounce) can cooked lentils, rinsed and drained
2 cups cooked brown rice
1 cup shredded low-fat mozzarella cheese
1/2 cup frozen corn kernels, thawed
1/3 cup chopped fresh basil leaves
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium tomatoes, sliced

Steps:

For the sauce:
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.
For the lentil loaf:
Preheat the oven to 350°F. 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 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.
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.