Instructions

1. Preheat oven to 425. In a medium bowl, toss together the zucchini, peppers, and onions with olive oil and 1 tablespoon of rosemary. Spread evenly on a rimmed baking sheet and season to taste with salt and pepper. Roast vegetables until tender, about 25 minutes. Set aside to cool.
2. Reduce oven temperature to 375. In a large bowl, use a wooden spoon to mix together turkey, mozzarella, panko, basil, thyme, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, crushed red pepper, remaining 1 tablespoon rosemary, and 1 cup roasted vegetables.
3. In a small bowl, whisk together 1/2 cup ketchup, eggs, and wine. Add to turkey mixture and mix again to incorporate. (It may be easier to use hands to mix together.)
4. Transfer mixture to a 9×5-inch loaf pan. Use the back of a rubber spatula to smooth and form a rounded top. Spread remaining 1/4 cup ketchup evenly over the top of loaf.
5. Bake until cooked through and top is lightly browned, about 1 hour 10 minutes. Remove pan from oven and allow meatloaf to rest 20 minutes before slicing. Serve with warmed roasted vegetables and mustard mashed potatoes.