Bon Appetit/March 2005

Roasted Vegetable Meatloaf
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 small zucchini, diced 2 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 teaspoon 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



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 our; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.

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