Roasted Vegetable Meatloaf With Mustard Mashed Pota

Name: Roasted Vegetable Meatloaf With Mustard Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 cups panko* (Japanese breadcrumbs); 1 cup thinly sliced fresh basil; 1 tablespoon chopped fresh 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

Servings: persons

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 1/2 cups panko* (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tablespoon chopped fresh 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 450u00b0F. 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 375u00b0F. 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.
5
*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.

1140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 small zucchini, diced, 3 red bell peppers, diced, 2 medium-size red onions, diced, 2 tablespoons olive oil, and more.

Yes, Roasted Vegetable Meatloaf With Mustard Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Meatloaf With Mustard Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions