Roasted Vegetable Meatloaf is quite possibly the best meatloaf recipe ever!
Despite the generous amount of vegetables in this meatloaf, kids tend to love it just as much as the adults. Bonus!
Roasted Vegetable Meatloaf
Quite possibly the best meatloaf recipe ever!
Ingredients
- 3 small zucchini, diced
- 2 large red bell peppers, seeded and diced
- 2 medium red onions, diced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 2 pounds ground beef (20% fat)
- 2 cups (about 8 ounces) finely grated mozzarella cheese
- 1½ cups Panko (Japanese breadcrumbs)
- 1 cup thinly sliced fresh basil
- 1 teaspoon dried marjoram
- 1½ 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
Instructions
- Preheat the oven to 450°F.
- Combine zucchini, peppers and onions in medium bowl. Add oil and rosemary, tossing to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven to cool.
- Lower oven temperature to 375°F.
- Mix ground beef, mozzarella, Panko, basil, marjoram, salt, pepper, dried crushed pepper, and 1 cup roasted vegetables in large bowl. Whisk ½ 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. Spoon ½ 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.
- Re-warm remaining vegetable mixture in microwave. Turn meatloaf out; cut into 1 inch thick slices. Top with roasted vegetable mixture. This is great served with mashed potatoes.
Notes
- Using ground beef with a higher fat content ensures a moist meatloaf.
Nutrition
Serving: 1serving, Calories: 799kcal, Carbohydrates: 33g, Protein: 51g, Fat: 50g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 21g, Trans Fat: 2g, Cholesterol: 220mg, Sodium: 1679mg, Potassium: 982mg, Fiber: 3g, Sugar: 16g, Vitamin A: 2777IU, Vitamin C: 86mg, Calcium: 719mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there anything you can use instead of the wine? Not a fan of wine
Yes! Just use beef broth instead.
This recipe was soooooo good! My whole family loved it, even the 3 year old. The roasted vegetables are delicious, I’ll be adding this one to my regular rotation.