Roasted Vegetable Meatloaf with Mustard Mashed Potatoes

A hearty and flavorful meatloaf packed with roasted vegetables, herbs, and melty mozzarella cheese, served with mustard mashed potatoes. The combination of ground beef, roasted zucchini, peppers, and onions creates a moist and delicious main dish.

8 servings

2 hr 20 min

Published October 4, 2025

Ingredients

•3 whole small zucchini, diced
•3 whole red bell peppers, diced
•2 whole 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
•1½ cups panko
•1 cup thinly sliced fresh basil
•1 tablespoon chopped fresh marjoram
•1½ teaspoons salt
•½ teaspoon ground black pepper
•½ teaspoon dried crushed red pepper
•1 cup ketchup, divided
•2 whole large eggs
•¼ cup dry red wine
•1 serving Mustard Mashed Potatoes

Cooking Instructions

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.
25 min
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.
15 min
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.
90 min
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.
10 min
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.

Ingredients

•3 whole small zucchini, diced

•3 whole red bell peppers, diced

•2 whole 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

•1½ cups panko

•1 cup thinly sliced fresh basil

•1 tablespoon chopped fresh marjoram

•1½ teaspoons salt

•½ teaspoon ground black pepper

•½ teaspoon dried crushed red pepper

•1 cup ketchup, divided

•2 whole large eggs

•¼ cup dry red wine

•1 serving Mustard Mashed Potatoes

Cooking Instructions

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.

25 min

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.

15 min

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.

90 min

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.

10 min

*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.