Makes 6 servings. Difficulty
3 small zucchini, diced 2 red bell peppers, diced 1 cup cremini mushrooms, diced 1 medium red onion, diced 2 Tablespoons olive oil 2 Tablespoons fresh rosemary, chopped and divided 2 lbs. ground buffalo 2 cups grated mozzarella cheese (about 8 oz.) 1 cup cooked white rice 1 Tablespoon dried basil 1 teaspoon dried marjoram 1-1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot red pepper flakes 1 cup gf ketchup, divided 2 large eggs 1/4 cup dry red wine
Preheat the oven to 450°F. Combine zucchini, peppers, mushrooms and onions in a medium bowl. Add the olive oil and 1 tablespoon rosemary; toss to coat. Spread the vegetables on a foil-lined jelly roll pan (rimmed baking sheet) and sprinkle with salt and freshly ground black pepper. Roast for 25 minutes or until the vegetables are tender. Remove from the oven and let cool.
Adjust the oven temperature to 375°F. In a large bowl mix the ground buffalo, mozzarella, rice, basil, marjoram, 1-1/2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, hot red pepper flakes, 1 tablespoon rosemary and 1 cup of the cooled roasted vegetables. In a separate bowl, whisk together the ketchup, eggs and wine. Add the ketchup mixture to the beef mixture and stir until well incorporated. Spoon meatloaf mixture into a 9x5x3 loaf pan forming a round top. Spread the remaining 1/2 cup of ketchup over the top of the loaf. Bake until cooked through, about 1 hour and 10 minutes. Remove from the oven and let rest for 20 minutes before serving.
Meanwhile, transfer the remaining roasted vegetables to a large non-stick skillet. Saute until re-heated. Adjust seasonings to taste, if necessary, with salt and freshly ground black pepper.