Bowl of shredded carrots
Why I Add Grated Carrots to Meatloaf
When you bite into my meatloaf, you don’t taste the carrots. You taste the meat, just incredibly moist and tender. The carrots add a subtle sweetness that pairs perfectly with whatever sauce you use, whether it’s tomato, ketchup, and brown sugar, or barbecue. The carrots hold onto moisture as the meatloaf cooks, keeping every slice juicy instead of crumbly or dry.
If you have a veggie-averse kid or spouse, trust me, they won’t even notice the carrots. I know this because my sister Julie makes my meatloaf all the time, and her husband Joe, who is famously not into vegetables, loves it. To him, it’s just delicious meatloaf, which is exactly the point.
