How I Make the Best Meatloaf Every Time (Picky Eaters Love It)

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.

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.

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.