I used a few special tricks to make this meatloaf extra delicious and healthy. First, let’s talk about the veggies. The thing about vegetables is that they have a high water content, and that water can seep out into recipes and make them soggy or less flavorful. In order to make sure the meatloaf would hold together even with lots of veggies in it, I roasted the vegetables before adding them to the meatloaf mixture. It enhanced the flavor a ton, and the meatloaf held together very nicely.
Because it’s so packed with veggies, I only used 1/2 lb. each of ground pork and ground beef. I love meat, but I also love the idea of eating less meat- it’s good for the environment and good for your health. You can use 100% ground beef, or even ground turkey for a lower fat option, if you want to.
To make this gluten-free and stick with the Southwestern vibe of this meatloaf, I used cornmeal instead of breadcrumbs in the mixture. Traditionally, breadcrumbs help absorb some of the moisture in the loaf and help bind it together. Cornmeal has the same effect, and helps give it a different flavor. Start with only 1/4 of a cup and add more only if necessary. You can also use crushed up tortilla chips and get the same effect! Jut make sure you don’t add too much extra salt if you choose to do this.
Finally, I love a meatloaf that has a crispy crust on the outside and is fluffy on the inside. To get a crust all the way around, do NOT bake it in a loaf pan. Instead, form the mixture into a loaf shape and place on a wire baking/cooling rack nestled into a rimmed baking sheet. This ensures the hot air circulates all the way around and separates the loaf from the drippings, ensuring a crispy crust on all sides. If you don’t have a wire rack, you can just place it on the baking sheet- it won’t have a crispy bottom but it will have a great crust on the rest of the sides. I also cooked it at 350 degrees for the first part, then cranked the temperature to 450 for the last 15 minutes to help the outside brown faster without drying out the inside. This recipe can easily be made ahead of time and kept in the refrigerator or freezer until you are ready to make it! This means it’s a great one to double, so you can cook one for now and save the other for later. Recipe for this Veggie-Packed Southwestern Meatloaf below!
