Quite possibly the best meatloaf recipe ever, this Roasted Vegetable Meatloaf turns out so tender and flavorful. It’s a family family friendly recipe.
Despite the generous amount of vegetables in this meatloaf, kids tend to love it just as much as the adults. That’s a bonus!
More Roasted Vegetable Favorites:
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.