Roasted Vegetable Meatloaf with Mustard Mashed Potatoes

Roasted Vegetable Meatloaf with Mustard Mashed Potatoes
Photo by Brian Leatart

Ingredients

  • 1 ½ cups panko (Japanese breadcrumbs)
  • 2 tablespoons fresh rosemary
  • 2 cups coarsely grated whole-milk mozzarella cheese
  • 2 pounds ground beef chuck (20% fat)
  • ¼ cup dry red wine
  • 3 red bell peppers
  • 1 ½ teaspoons salt
  • + 10 more ingredients
    • Mustard Mashed Potatoes
    • ½ teaspoon ground black pepper
    • 2 large eggs
    • 2 tablespoons olive oil
    • 1 tablespoon fresh marjoram
    • 3 small zucchini
    • 1 cup fresh basil
    • 1 cup ketchup
    • ½ teaspoon dried crushed red pepper
    • 2 medium-size red onions

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. Preheat oven to 375°F. Mi...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network