Roasted vegetable meatloaf


Roasted vegetable meatloaf

Prep Time: 25 Mins Cooking Time: 1 Hour 30 Mins Total Time: 1 Hour 55 Mins


  • 3 small zucchini, diced
  • 2 large red bell peppers, seeded and diced
  • 2 medium red onions, diced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
  • 2 pounds ground beef chuck (20% fat)
  • 2 cups finely grated mozzarella cheese (about 8 ounces)
  • 1 1/2 cups Panko (Japanese breadcrumbs)
  • 1 cup thinly sliced fresh basil
  • 1 teaspoon dried marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1 cup ketchup, divided
  • 2 large eggs
  • 1/4 cup dry red wine


  1. Preheat oven to 450°F.
  2. Combine zucchini, peppers and onions in medium bowl. Add oil and rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
  3. Preheat oven to 375°F.
  4. Mix ground beef, mozzarella, Panko, basil, marjoram, salt, pepper, dried crushed pepper, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs and wine in medium bowl. Add to beef mixture; mix with hands just until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
  5. Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour, 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
  6. Rewarm remaining vegetable mixture in microwave. Turn meatloaf out; cut into 1-inch-thick slices. Top with roasted vegetable mixture. Serve with mashed potatoes.