Of all of the recipes in my Passover cookbook, the meatloaf is the one that people most often tell me they use all year round.

I initially set out to make a tasty, gluten-free meatloaf. So instead of using matzo meal (or breadcrumbs during the rest of the year), I added shredded baking potatoes to act as a binder. The addition of the sauteed carrots and onions help keep the meatloaf moist, tender, and flavourful.

For a slightly firmer meatloaf, you can add some matzo meal to the recipe — and these days you can find gluten-free matzo meal or Passover panko crumbs at the grocery store, so you can maintain the gluten-free aspect if that’s an issue for you.

For a great weeknight meal during Passover (or any time of the year), serve this meatloaf with mashed potatoes and a side salad.

Meatloaf

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The shredded vegetables add flavour and moisture to this meatloaf and the glaze adds a sweet and sour topping. A great weeknight meal.

Ingredients

Meatloaf Ingredients:
• 2 Tbsp. olive oil
• 8 oz. | 225 grams yellow onion, peeled and finely shredded (1 medium)
• 4 oz. | 115 grams carrots, peeled and finely shredded (2 small)
• 3 large garlic cloves, crushed
• 2 lbs. | 910 grams lean ground beef
• 1 tsp. salt
• 1/2 tsp. black pepper
• 6 oz. | 170 grams baking potato, peeled and finely shredded
• 2 large eggs
• Optional: 1/2 cup matzo meal

Glaze Ingredients:

• 6 Tbsp. tomato paste
• 6 Tbsp. brown sugar
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. water
  

Directions

1. Preheat your oven to 350ºF / 175°C.
2. Heat the olive oil in a sauté pan over medium. Add the onion and carrots and cook until soft, about 5 minutes. Add the garlic and cook another minute. Cool completely.
3. In a large mixing bowl, use your hands to mix all of the meatloaf ingredients until well combined.
4. Spray a 5″x9″ loaf pan with oil and transfer the meatloaf mixture to the pan, making sure you fill the pan evenly.
5. In a small mixing bowl, whisk the topping ingredients together and spoon over the meatloaf, completely covering the top.
6. Bake for one hour or until the internal temperature reaches 160ºF (70ºC). Remove from the oven and let stand for five minutes. Use a spoon to remove any excess fat before slicing and serving.