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Roasted Vegetable Meatloaf

  • 6servings
  • 25minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 small zucchini, diced

  2. 2 large red bell peppers, seeded and diced

  3. 2 medium red onions, diced

  4. 2 Tablespoons olive oil

  5. 1 Tablespoon chopped fresh rosemary

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

  7. 2 cups finely grated mozzarella cheese (about 8 ounces)

  8. 1 1/2 cups Panko (Japanese breadcrumbs)

  9. 1 cup thinly sliced fresh basil

  10. 1 teaspoon dried 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

Instructions Jump to Ingredients ↑

  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.

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