One of the most popular recipes in my cookbook, The Unofficial Aldi Cookbook, is my meatloaf.

Along with the usual meatloaf staples like onions, breadcrumbs, egg, and meat, I add one secret ingredient for flavor, subtle sweetness, and an extra-tender texture: grated carrots. Carrots are my go-to vegetable for meatloaf, but I’ve also used shredded zucchini, frozen riced cauliflower, chopped mushrooms, and even puréed frozen spinach.

Chopped or grated onion has always been a given, but the real trick is adding a second vegetable, finely grated or minced. It adds moisture, nutrition, and a subtle flavor that lets the meat shine.