In a food processor, make your bread crumbs with 2-3 slices gluten free bread or pork rinds if necessary, and then pour into a large bowl, set aside.
In the same food processor bowl, add the sweet potato, zucchini, onion, and garlic and pulse until everything is finely minced (kids won't detect the vegetables this way!).
Mix the minced vegetables with the crumbs, along with all the remaining meatloaf ingredients (through the 3 tablespoons ketchup).
Mix well with your hands. But careful not to over-handle the meat as it will toughen it.
Form 8 mini loaves on a greased cookie sheet. Alternately, place into a loaf pan.
Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through. If cooking one large loaf, increase cook time to apx 60 minutes, until internal temperature reaches 160 degrees.
**Nutrition info in calculated for the first listed ingredients. If you make the keto version, approximate carbohydrate count is 4 grams per serving.