Learning to saute my veggies before adding them to my ground meat is what really brought my meatloaf to the next level. It removes all the moisture, and the caramelization adds loads of flavor.
I also like to add a couple tablespoons of tomato paste towards the of the saute, to add a little more umami.
Originally Posted by Ron_L
I finely chop onions, red, green and yellow bells peppers, carrots and mushrooms and saute them until tender, cool and add that to my meatloaf mixture. It add a lot of flavor and moisture. I finely chopped jalapeņo is a nice addition, too.