Roasted Vegetable Meatloaf with Mustard Mashed Potatoes

Ingredients

• •3 whole small zucchini, diced
• •3 whole red bell peppers, diced
• •2 whole 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
• •1½ cups panko
• •1 cup thinly sliced fresh basil
• •1 tablespoon chopped fresh marjoram
• •1½ teaspoons salt
• •½ teaspoon ground black pepper
• •½ teaspoon dried crushed red pepper
• •1 cup ketchup, divided
• •2 whole large eggs
• •¼ cup dry red wine
• •1 serving Mustard Mashed Potatoes

Cooking Instructions

1. 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.

   25 min

2. 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.

   15 min

3. 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.

   90 min

4. 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.

   10 min

5. 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.