Lentil Meatloaf
Hearty vegetarian meatloaf made with lentils, rice, and Italian-style checca sauce, topped with melted Parmesan and fresh tomatoes. A protein-packed dinner that rivals the traditional version.
YIELD
2 servingsPREP
10 minCOOK
45 minREADY
55 minThis plant-based loaf proves you don’t need meat for comfort food satisfaction.
Boil lentils and rice together until tender, then mix with fresh checca sauce (tomatoes, garlic, basil, olive oil, and balsamic) and bind it all with bread crumbs and cheese.
Top with extra Parmesan and tomato slices before baking, creating a golden crust that gives way to a savory, herb-flecked interior.
Kitchen Tips
- Cook lentils and rice in the same pot to save time and dishes
- Make the checca sauce while grains cook; the flavors meld as it sits
- Press the mixture firmly into the loaf pan to prevent crumbling when sliced
- Let rest 10 minutes after baking for cleaner slices
Ingredients
2 cups tomatoes
3 scallions
3 garlic cloves
1 TBS dry basil
2 TBS EVOO
3/4 cup lentils
3 cups chicken stock
1 cup brown rice
1/2 cup chopped onion
1/2 cup shredded carrot
1 celery rib
1/2 cup frozen corn
2 TBS butter
10 oz or 4 cups fresh spinach
8 oz mozzarella
2 eggs beaten
1/4 cup parmesan cheese + 2 TBS
1/3 cup fresh basil
1 tomato sliced
Directions
Combine first five ingredients for checca sauce. Boil lentils and rice and then combine all ingredients but 2 tablespoons parmesan cheese and tomato. Place cheese and tomato on top. Bake.
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