Roasted Vegetable Meatloaf

Ingredients

• 3 small zucchini, diced
• 3 red bell peppers, diced
• 1 medium-size red onions, diced
• 2 tablespoons (30 ml) olive oil
• 2 or 3 pounds (1.36 kg) ground minced beef or if you prefer a mix of pork and veal.
• 1 cup (240 ml) panko* (Japanese breadcrumbs)
• 1 teasp (5 ml) basil
• 1/2 teasp (2.5 ml) oregano
• 1 1/2 teaspoons (7.5 ml) salt
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/2 teaspoon (2.5 ml) dried crushed red pepper
• 1 cup (240 ml) ketchup, divided ( one cup into the meat mixture half cup into the glaze for top)
• 1 large eggs

Method

1. Preheat the oven to 450°F (230°C). Combine the zucchini, peppers, and onions in a medium bowl. Add the oil and salt & pepper and toss to coat. Spread evenly on a rimmed baking sheet.
2. Roast until the vegetables are tender, about 25 minutes. Remove from the oven and let cool, then transfer to a food processor and give the vegetables a buzz around.
3. Preheat the oven to 375°F (190°C). Mix the ground beef, panko, basil, oregano, 1 1/2 teaspoons (7.5 ml) salt, 1/2 teaspoon (2.5 ml) pepper, dried crushed pepper, and 1 cup (240 ml) roasted vegetables in a large bowl.
4. Whisk 1/2 cup (120 ml) ketchup and the eggs in a medium bowl. Add to the beef mixture and stir until well incorporated.
5. Form the meatloaf on a rimmed baking sheet; I prefer this to a 9x5 loaf pan, as the fat doesnt sit in the meat.
6. Spoon 1/2 cup (120 ml) ketchup plus 1/2 cup (120 ml) of the roasted vegetables over the top of the loaf. Bake until cooked through, the juices run clear, and the top is browned, about 1 hour. Remove the pan from the oven and let the meatloaf rest 20 minutes.

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.