Choice Candidates

• Some vegetables are more easily shredded than others, whether you’re using a food processor’s shredding attachment or shredding vegetables with a handheld grater. Shredded zucchini will barely add any flavor to meatloaf no matter how much you use, but it will add moisture. Carrots may add a little or a lot of flavor, depending on how many you add. Mix a couple of cups of shredded mushrooms into your meatloaf mixture for a slightly earthy flavor, or sweet potatoes for a meatloaf with a sweet touch. Onions and bell peppers both add a distinctive flavor to meatloaf in small or large quantities.

Safe Shredding

• A few shredding techniques lead to a flavorful and appealing meatloaf. When using a food processor, drop the vegetables down the feed tube and cover them with the processor's “pusher” to ensure that they shred completely. If you’re using a box or plane grater, carefully push the vegetable from the top of the grater to the bottom, being careful not to nick your fingers as the vegetable shrinks. Most box graters have large and small holes; for shredded vegetables in meatloaf, use the large holes so the vegetables don’t turn to mush.

To Cook or Not to Cook

• Shredded vegetables will soften during the meatloaf’s baking time, or you can precook some vegetables for extra flavor. Cook the vegetables only after you shred them; cooked vegetables do not shred easily and result in a pureed mess. Carrots get a little sweeter when they’re cooked, and the flavor of onions won’t be nearly as sharp after a quick trip around a skillet with a little olive oil and a few slivers of garlic. Shredded vegetables only need about a minute of heat to transform. Just stir-fry them over medium-high heat in vegetable or olive oil until they start to soften. Or sprinkle them with a small amount of water, cover and steam in the microwave on high for approximately 30 seconds.

Meatloaf Magic

• Complementary herbs, spices and toppings can accentuate the shredded vegetables you add to your meatloaf. For example, sprinkle a little cumin into a meatloaf mixture spiked with shredded carrots to emphasize the sweet elements of the orange vegetable. If you’ve combined shredded onions and bell pepper in a meatloaf, mix in a bit of chili powder or cayenne pepper before baking for a Mexican-themed meal. Bake the meatloaf with a thin layer of salsa instead of the standard ketchup-based glaze to complete the dish.