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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 220.2
  • Total Fat: 11.6 g
  • Cholesterol: 91.4 mg
  • Sodium: 521.8 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 14.5 g

View full nutritional breakdown of Giada DeLaurentis Veronica's Veggie Meatloaf calories by ingredient
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Giada DeLaurentis Veronica's Veggie Meatloaf



Introduction

A slightly altered version of the veggie loaf.

Here is the original: http://www.foodnetwork.com/recipes/giada-d
e-laurentiis/veronicas-veggie-meatloaf
-with-checca-sauce-recipe/index.html

I use cooked rice and some times chick peas, which can cut down on the prep time by about 20 minutes or more.
A slightly altered version of the veggie loaf.

Here is the original: http://www.foodnetwork.com/recipes/giada-d
e-laurentiis/veronicas-veggie-meatloaf
-with-checca-sauce-recipe/index.html

I use cooked rice and some times chick peas, which can cut down on the prep time by about 20 minutes or more.

Number of Servings: 7

Ingredients

    3/4 cup lentils (about 5 ounces)
    3 cups reduced-sodium vegetable broth
    1 cup rice
    1/2 cup finely chopped white onion
    1/2 cup shredded carrots
    1 celery rib, sliced
    1/2 cup frozen corn kernels
    10 ounces fresh baby spinach leaves (about 4 cups)
    1 1/2 cups cubed whole milk asiago cheese (about 8 ounces total)
    2 eggs, lightly beaten
    1/4 cup mozzarella cheese
    1 tomato, sliced

Directions

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

Bring broth to a boil in a large sauce pan over medium heat. 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. (Less if you choose chick peas/ other bean/ cooked rice.) 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.

Preheat the oven to 350 degrees F.

Pam a 10 by 4 1/2 by 3-inch loaf pan

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 cubed cheese, eggs, 1/4 cup of mozzarella cheese. (Again use whichever kind of cheese you prefer.) Spoon the mixture into the prepared pan.

Arrange the sliced tomatoes in a row over the mixture. Sprinkle with the remaining 1/2 cup of cheese

Bake uncovered until the loaf is heated through and the topping is melted, about 30 minutes. Let cool for 15 minutes. (This step is helpful because it allows everything to settle well for easier slicing.)

I've also had this recipe as leftovers and it is fine cold or reheated.

Number of Servings: 7

Recipe submitted by SparkPeople user DANSAPPHI.






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