Roasted Vegetable Meatloaf is quite possibly the best meatloaf recipe ever!

Roasted Vegetable Meatloaf

Despite the generous amount of vegetables in this meatloaf, kids tend to love it just as much as the adults.  Bonus!

Roasted Vegetable Meatloaf Recipe - RecipeGirl.com

Roasted Vegetable Meatloaf
5 from 1 vote

Roasted Vegetable Meatloaf

Quite possibly the best meatloaf recipe ever!
Prep: 25 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 55 minutes
Servings: 6 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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
  • cups Panko (Japanese breadcrumbs)
  • 1 cup thinly sliced fresh basil
  • 1 teaspoon dried marjoram
  • 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.

Like this? Leave a comment below!
5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




1 Comment

  1. Kristin Sollars says:

    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.