Roasted Vegetable Meatloaf


  • 3 small zucchini, diced
  • 3 red bell peppers, diced
  • 1 medium-size red onions, diced
  • 2 tablespoons olive oil
  • 2 or 3 pounds ground minced beef or if you prefer a mix of pork and veal.
  • 1 cup panko* (Japanese breadcrumbs)
  • 1 teasp basil
  • 1/2 teasp oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1 cup ketchup, divided ( one cup into the meat mixture half cup into the glaze for top)
  • 1 large eggs


  1. Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and salt & pepper toss to coat. Spread evenly on rimmed baking sheet; . Roast until vegetables are tender, about 25 minutes. Remove from oven; cool. Transfer to food processor and give the vegetables a buzz around.
  2. Preheat oven to 375°F. Mix ground beef, panko, basil, oregano 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, in medium bowl. Add to beef mixture; stir until well incorporated;
  3. Form meatloaf on a rimmed baking sheet, I prefer this to 9×5 loaf pan, the fat doesnt sit in the meat.
  4. Spoon 1/2 cup ketchup plus 1/2 cup of the roasted vegetables over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour. Remove pan from oven; let meatloaf rest 20 minutes.
  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.