Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Meatloaf with Roasted Vegetables

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

3 small zucchini, diced
3 red bell peppers, diced
1 red onion, diced
2 Tablespoons olive oil
2 Tablespoons fresh rosemary, chopped, divided
2 teaspoons fresh thyme, chopped, divided
3 garlic cloves, unpeeled
2 lbs. ground beef
2 cups grated mozzarella cheese (about 8 oz.)
1-1/2 cups gf bread crumbs
1/4 cup fresh basil, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Dash of hot red pepper flakes
1 cup ketchup, divided
2 large eggs, lightly beaten
1/4 cup dry red wine

Directions

Preheat the oven to 450°F. Line a jelly roll pan with aluminum foil.

In a large bowl, toss the zucchini, peppers and onions with the olive oil, 1 tablespoon rosemary, 1 teaspoon thyme and unpeeled garlic cloves. Spread the vegetables evenly on the prepared baking sheet. Season with salt and freshly ground black pepper. Roast the vegetables for about 25 minutes or until tender. Remove from the oven and let cool.

Reduce the oven temperature to 375°F. Peel the roasted garlic and mash with a fork. In a large bowl mix the ground beef, roasted garlic, mozzarella, gf bread crumbs, basil, 1-1/2 teaspoons salt, freshly ground black pepper, hot red pepper flakes, 1 tablespoon rosemary, 1 teaspoon thyme and 1 cup roasted vegetables.

In a separate bowl, whisk together 1/2 cup ketchup, eggs, and wine. Add to the beef mixture and stir with a large wooden spoon until incorporated. Spoon mixture into a 9x5x3 inch loaf pan.

Spoon the remaining 1/2 cup ketchup over the loaf. Bake the meatloaf until cooked through, juices run clear and top is browned, about 1 hour 10 minutes. Remove the pan from the oven and let rest for 20 minutes before serving.

Rewarm the remaining roasted vegetables in a non-stick skillet over medium heat. Cut the meatloaf into 1 inch thick slices and top each slice with roasted vegetables.

Recommended Tools