Roasted Vegetable Meatloaf

This recipe is easy to follow and it turns out great! > Roasted Vegetable Meatloaf

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 -

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 1 hour and 30 minutes

Roasted Vegetable Meatloaf


  • 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 finely grated mozzarella cheese (about 8 ounces)
  • 1 1/2 cups Panko (Japanese breadcrumbs)
  • 1 cup thinly sliced fresh basil
  • 1 teaspoon dried 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


  1. Preheat oven to 450°F.
  2. Combine zucchini, peppers and onions in medium bowl. Add oil and 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.
  3. Preheat oven to 375°F.
  4. Mix ground beef, mozzarella, Panko, basil, marjoram, salt, pepper, dried crushed pepper, and 1 cup roasted vegetables in large bowl. Whisk 1/2 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.
  5. 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.
  6. Re-warm remaining vegetable mixture in microwave. Turn meatloaf out; cut into 1-inch-thick slices. Top with roasted vegetable mixture. Serve with mashed potatoes.


  • Using ground beef with a higher fat content ensures a moist meatloaf.
SOURCE: (Adapted from Bon Appetit )