By Kay Botko
3 small zucchini, diced fine
3 red bell peppers, diced fine
2 medium red onions, diced fine
2 tbsp. olive oil
2 tbsp. chopped fresh rosemary, divided
2 lbs. ground beef chuck
2 cups coarsely grated whole-milk mozzarella cheese (8 ounces)
1 1/2 cups panko (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tbsp. chopped fresh marjoram
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried crushed red pepper
1 cup ketchup, divided
2 large eggs
1/4 cup dry red wine
Preheat oven to 450 degrees. Combine zucchini, peppers and onions in medium bowl. Add oil and 1 tbsp. 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 and cool.
Preheat oven to 375 degrees. Mix ground beef, mozzarella, panko, basil, marjoram, salt, ground black pepper, dried crushed pepper, 1 tbsp. rosemary, and 1 cup of the roasted vegetables in a large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming a rounded top. Top with remaining 1/2 cup of ketchup.
Bake for one hour. Let “set up” before slicing. Serve with remaining roasted vegetables garnished across the top.