How To Add Grated Carrots to Meatloaf
I add anywhere from half a cup to one cup of vegetables to my meatloaf. The key is making sure they’re very finely grated or chopped. You don’t want big chunks of carrot. I use the finest side of my grater, but you can also finely chop or purée the vegetables in a food processor or blender. When vegetables are finely grated or diced, they melt into the breadcrumbs and meat mixture. The finer the cut, the less noticeable they become.
If I’m out of breadcrumbs, I’ll swap in rolled oats, which work just fine, but I never skip the vegetables. I’ve even doubled up, adding half a cup of carrots and half a cup of riced cauliflower. It’s delicious, and the last time I made it, my son declared it “one of your best meatloaves ever.”
If adding vegetables feels like a stretch, start small with about a quarter cup and work your way up. Once you do, you’ll never go back to meatloaf without veggies. It’s an easy upgrade that makes meatloaf more satisfying, with juicier slices and better texture, without changing the comfort-food vibe.
