Roasted Vegetable Meatloaf


Using ground beef with a higher fat content ensures a moist meatloaf. For a take on an old-fashioned TV dinner, serve with Mustard Mashed Potatoes, Green Beans with Garlic, Lemon & Parsley, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg. 

Serves 6

3 small zucchini, diced

3 red bell peppers, diced

2 medium-size red onions, diced

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary, divided

2 pounds ground beef chuck (20% fat)

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

1 ½ cups panko (Japanese breadcrumbs)

1 cup thinly sliced fresh basil

1 tablespoon chopped fresh marjoram

1 ½ teaspoons salt

½ teaspoon ground black pepper

½ teaspoon dried crushed red pepper

1 cup ketchup, divided

2 large eggs

¼ cup dry red wine


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.

2. 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.

3. 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.

4. 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.

 Capellini with Fresh Ricotta, Roasted Garlic, Corn & Herbs