Best Veggie Meatloaf With Mushrooms And Sun Dried Tomatoes Recipes

MEATLOAF WITH SUN-DRIED TOMATOES

Meatloaf With Sun-Dried Tomatoes image

Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.

Provided by Geema

Categories Poultry

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 1/2 lbs ground chicken or 1 1/2 lbs ground beef
1 1/2 cups fresh breadcrumbs
2/3 cup chopped drained sun-dried tomato packed in oil
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
ketchup

Steps:

Preheat oven to 375 degrees F.
Grease a loaf pan, preferably glass.
Heat oil in skillet over medium heat.
Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
Transfer to large bowl.
Add all remiaining ingredients except ketchup to vegetables in bowl.
Mix thoroughly.
Transfer to prepared pan and press mixture down well, smoothing the top.
Bake for 1 hour.
Spread ketchup on taop and bake about 15 minutes longer.
Let sit for 5 minutes.
slice and serve.

Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9

VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE

Veronica's Veggie Meatloaf with Checca Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced

Steps:

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.