Veronica's veggie meatloaf with checca sauce Recipe | Food Network UK

Ingredients

• 350g cherry tomatoes, halved
• 3 spring onions (white and pale green parts only), coarsely chopped
• 3 cloves garlic, chopped
• 8 fresh basil leaves
• 3 tbsp olive oil
• Pinch salt
• Pinch freshly ground black pepper
• 140g lentils
• 700ml low-sodium vegetable stock
• 210g uncooked short-grain brown rice, rinsed well
• 75g finely chopped white onion
• 75g shredded carrots
• 1 celery stick, sliced
• 75g frozen corn kernels
• 30g butter, divided
• 300g fresh baby spinach leaves
• 220g cubed whole milk mozzarella cheese, divided
• 2 eggs, lightly beaten
• 60g freshly grated Parmesan cheese, plus 2 tablespoons
• 15g chopped fresh basil leaves
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tomato, sliced