Roasted Vegetable Meatloaf with Mustard Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Using ground beef with a higher fat content ensures a moist meatloaf. 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 |
mustard mashed potatoes |
Directions:
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.
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.
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.
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