Roasted Vegetable Meatloaf

Roasted Vegetable Meatloaf

Ingredients (Serves 4-6)

  • 3 small zucchini, diced
  • 3 red bell peppers, diced
  • 2 medium–size red onions, diced
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh rosemary, divided
  • 2 lbs. ground beef chuck (20% fat)
  • 2 cups coarsely-grated wholemilk mozzarella cheese
  • 1 1/2 cup panko (Japanese breadcrumbs)
  • 1 cup thinly–sliced fresh basil
  • 1 tbsp. chopped fresh marjoram
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 1 cup ketchup, divided
  • 2 large eggs
  • 1/4 cup dry red wine


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, salt, pepper, crushed red pepper, 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 and top with warm roasted vegetable mixture. Serve with mashed potatoes and Bouchaine’s Las Madres Vineyard Syrah!