• 2 Tablespoons fresh Saporito Extra Virgin Olive Oil
  • green bell pepper, diced finely
  • 1 diced sweet onion
  • 2+ minced garlic cloves (one can never have too much garlic)
  • 2 pounds grass-fed ground beef
  • 2 cup gluten-free bread crumbs
  • 4 large farm-fresh eggs
  • 1 cup shredded carrot
  • 1 cup shredded zucchini
  • pinch sea salt
  • fresh ground black pepper to taste
  • 1/2 cup ketchup mixed with 1 Tablespoon Saporito Maple Balsamic Vinegar
  • 1 cup shredded parmesan


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a 9×5-inch loaf pan with EVOO.
  3. Heat olive oil in a skillet over medium heat; cook and stir chopped green bell pepper, diced onion, garlic and cook until fragrant, 1 to 2 minutes.
  4. Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, bell pepper and parmesan mixture in a large bowl; mix well using your hands.
  5. Press meat mixture into the prepared loaf pan.
  6. Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  7. Spread Maple Balsamic ketchup mixture on top of the meatloaf and continue baking until bubbling, about 5 minutes more.

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