Roasted Vegetable Meatloaf with Mustard Mashed Potatoes

Name: Roasted Vegetable Meatloaf with Mustard Mashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters dry red wine; 2 larges eggs; 237 milliliters thinly sliced fresh basil; 1 Tbsp chopped fresh marjoram; 2 Tbsps chopped fresh rosemary, divided; 907 grams ground beef chuck (20% fat); 1 teaspoons ground black pepper; 237 milliliters ketchup, divided; 6 servings Mustard Mashed Potatoes; 2 Tbsps olive oil; 355 milliliters panko* (Japanese breadcrumbs); 3 red bell peppers, diced; 2 medium sizes red onions, diced; 1 teaspoons dried crushed red pepper; 2 teaspoons salt; 227 grams cups coarsely grated whole-milk mozzarella cheese (about; 3 smalls zucchini, diced

Roasted Vegetable Meatloaf with Mustard Mashed Potatoes might be a good recipe to expand your main course recipe box. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 669 calories, 45g of protein, and 38g of fat. A mixture of onions, coarsely whole-milk mozzarella cheese, ground beef chuck, and a handful of other ingredients are all it takes to make this recipe so delicious. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon, Cheeseburger Meatloaf and Mashed Potatoes, and Meatloaf and Baked Mashed Potatoes are very similar to this recipe.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Combine zucchini, peppers, and onions in medium bowl.

Ingredients you will need

Zucchini

Peppers

Onion

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Bowl

Add oil and 1 tablespoon rosemary; toss to coat.

Ingredients you will need

Rosemary

Cooking Oil

Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Spread

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Baking Sheet

Remove from oven; cool.

Equipment you will use

Oven

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Ground Beef

Mozzarella

Vegetable

Marjoram

Rosemary

Pepper

Basil

Panko

Salt

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Bowl

Whisk 1/2 cup ketchup, eggs, and wine in medium bowl.

Ingredients you will need

Ketchup

Egg

Wine

Equipment you will use

Whisk

Bowl

Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.

Ingredients you will need

Beef

Equipment you will use

Wooden Spoon

Loaf Pan

Spoon 1/2 cup ketchup over top of loaf.

Ingredients you will need

Ketchup

Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes.

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Oven

Remove pan from oven; let meatloaf rest 20 minutes.

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Oven

Frying Pan

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.

Ingredients you will need

Vegetable

Potato

Equipment you will use

Frying Pan

*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 you will need

Fresh Breadcrumbs