Ingredients Jump to Instructions ↓

  1. 3 small zucchini, diced

  2. 3 red bell peppers, diced

  3. 2 medium-size red onions, diced

  4. 2 tablespoons olive oil

  5. 2 tablespoons chopped fresh rosemary, divided

  6. 2 pounds ground beef chuck (20% fat)

  7. 2 cups coarsely grated whole-milk mozzarella cheese (about 8 ounces)

  8. 1 1/2 cups panko* (Japanese breadcrumbs)

  9. 1 cup thinly sliced fresh basil

  10. 1 tablespoon chopped fresh marjoram

  11. 1 1/2 teaspoons salt

  12. 1/2 teaspoon ground black pepper

  13. 1/2 teaspoon dried crushed red pepper

  14. 1 cup ketchup, divided

  15. 2 large eggs

  16. 1/4 cup dry red wine

  17. Mustard Mashed Potatoes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon 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. Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top. 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. Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes. Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.


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