Friday, January 4, 2008

Veronica's Lentil Loaf

When I made lentils for Christmas lunch, I purposely made extra to use in a lentil loaf. I use a couple of different recipes when making the loaves. This time I used Veronica's Veggie Meatloaf with Checca Sauce recipe, posted here. I don't like using the word meatloaf in the title of a vegetarian recipe, so I prefer calling it Veronica's Lentil Loaf. One note I can add about the recipe is that I have had success substituting marinara sauce for the Checca Sauce. Also, Fontina cheese is delicious on top of it, instead of or combined with the mozzarella. And, I typically will turn up the heat of the oven to 450 degrees F for the last five to ten minutes of baking to give the cheese a golden crust.

1 comment:

Ana said...

Wow Kathleen, your lentil loaf looks great!
I printed this recipe to try after I saw it on TV, but haven't gotten to it yet. I am glad to see your positive review!! :-)
From that same show I have tried the Baked Penne with Roasted Vegetables, it is absolutely wonderful and I made it many times already (My son, who is 5, even know the name of the recipe and that it comes from Giada's show, he also loves that one!!) - I do use less fat and cheese though, as I think the recipe is a bit heavy as written (have it posted in my blog!)
I like your use of marinara sauce, I thought about doing the same thing when I watched the show, and I am with you about the name, I hate to see "meat" or "chickin'" on vegetarian recipes... this is really a Lentil Loaf, and should be called as such!! (I love vegetarian food and really don't try to make it taste/look like meat options...!)