Veronicas Veggie Meatloaf with Checca Sauce

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

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