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Roasted Vegetable Kobe Meatloaf

3 small zucchini, diced
3 red bell peppers, diced
2 medium-size red onions, diced
4 cloves of garlic, sliced thin
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary

2 pounds ground American Kobe steak
2 cups grated whole-milk mozzarella cheese
1 ½ cups panko (Japanese bread crumbs)
½ cup thinly sliced fresh basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh rosemary
1 ½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon crushed red pepper
½ cup tomato sauce
2 large eggs
¼ cup dry red wine


Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 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; cool.

Preheat oven to 375°F. Mix ground Kobe steak, mozzarella, panko, basil, marjoram, kosher salt, cracked pepper, crushed red pepper, rosemary, and 1 cup roasted vegetables in large bowl. Whisk together the tomato sauce, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9×5x3-inch loaf pan, forming rounded top.

Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.

Sauté the remaining vegetable mixture in large nonstick skillet until heated through. Turn meatloaf out; cut into desired thickness. Top with warm roasted vegetable mixture; serve with mashed potatoes.