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.
Preheat oven to 375°F.
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.
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.
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: RecipeGirl.com (Adapted from Bon Appetit )