Yield: 4 servings

Zucchini, Roasted Tomato & Red Pepper Meatloaf

Zucchini, Roasted Tomato & Red Pepper Meatloaf

Ingredients

Bottom of Pan:

  • 1/3 cup dark brown sugar
  • 1/3 cup ketchup

For Meatloaf:

  • 1 lb. lean ground beef
  • 1/3 cup dried Italian bread crumbs
  • 1/3 cup milk
  • 1 egg
  • 1 Tbl. dried minced onion
  • 1 tsp. seasoned salt (I use Johnny's)
  • 1/8 tsp. coarse ground black pepper
  • 1/8 tsp. garlic powder
  • 5 roma tomatoes, halved, oven-roasted and chopped
  • 1/4 cup oven-roasted red peppers, chopped
  • 1/4 cup grated zucchini, squeezed dry before measuring
  • 1 Tbl. finely grated parmesan cheese, ok to sub green can kind in a pinch
  • extra pepper for top

Top:

  • 1 tomato of choice, sliced
  • 1 more Tbl. finely grated parmesan cheese

Instructions

  • Slice tomatoes in half lengthwise and 1 large or two medium-sized sweet red cubanelle peppers into thick rings, and place onto parchment paper-lined baking sheet cut sides up. Spray lightly and evenly with butter-flavored no-stick spray. Roast in preheated 375º oven for 45 minutes to 1 hour. Remove and chop when cooled. Measure and place into a small bowl, set aside.
  • In large bowl, break up ground beef, and add rest of ingredients. Stir to get started, then mix with hands until ingredients are all combined but not over-mixed into mushy pate! Shape into a loaf.
  • Sprinkle dark brown sugar into bottom of deep glass bread baking dish or large bread pan. Evenly drizzle ketchup over brown sugar.
  • Carefully slide loaf into pan, and reshape as needed smoothing top and sides of any cracks. Sprinkle top with more coarse ground black pepper to taste.
  • Pop into preheated 350º oven for 1 hour to 65 minutes.
  • *During last 15 minutes top with fresh tomato slices. When 5 minutes left, sprinkle tomatoes with parmesan cheese.
  • Let cool down a little, about 15 minutes, then transfer loaf to a serving platter. Slice and serve!