Name: My Mom's Vegetable "Meatloaf" with Checca Sauce
Yield: Serves 6
Ingredients: 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; 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

Image may contain Plant Food Produce Lentil Bean and Vegetable

My Mom's Vegetable "Meatloaf" with Checca SauceAmy Neunsinger

My Mom, Veronica, is pretty much a vegetarian these days. When she invites us over for "meatloaf," this is what we get—and I like it a lot; in fact, even Todd does. The lentils and the brown rice make it hearty while at the same time kind of fluffy and light. My favorite part about it is the fresh tomato sauce, which is almost like a salsa. Checca is a Southern Italian term for this fresh sauce, which is called by different names in different regions. Some of it goes into the lentil loaf and the rest is served alongside.

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