This savory recipe for Asparagus Swiss Stuffed Meatloaf will be your new favorite meatloaf. Feel free to substitute dairy free cheese or omit the cheese if you can’t tolerate dairy.
I’ve made some cooking videos to go along with my second cookbook Eat Happy Too, which I’ve posted over at youtube. Please enjoy this recipe video below, which is very savory and very delicious…and of course…low carb.
Asparagus Swiss Stuffed Meatloaf
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 medium sweet onion, finely chopped
- 1/2 cup almond flour
- 1 egg
- 1/2 cup parmesan, freshly grated, plus more for garnish
- 1 tablespoon tomato paste
- 1 teaspoon fresh basil, finely chopped
- 1 teaspoon parsley, finely chopped
- Olive oil spray for pan
- 10-14 asparagus stalks, rough ends trimmed and discarded
- 4 slices Swiss cheese
- 4 tablespoons tomato paste
- 1 1 soft pitted date, pulverized (optional)
- 1/4 cup water, plus more if necessary
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- Preheat oven to 375°. In a large mixing bowl, combine beef, pork, salt, pepper, garlic powder, chopped onion, almond flour, egg, parmesan, tomato paste, basil, and parsley, combining with your hands until well mixed. Separate into two even sections. Spray a 4x8 meatloaf pan with olive oil spray. Press first half of meatloaf into loaf pan.
- In a small mixing bowl, whisk together glaze ingredients. If it’s too thick, add more water 1 tablespoon at a time. Brush half of glaze onto meat in the loaf pan.
- Lay asparagus stalks lengthwise atop glazed meat. Lay Swiss cheese slices atop asparagus. Press remaining meatloaf mixture into loaf pan, flattening the top. Spread remaining glaze evenly atop meatloaf.
- Bake in oven 1 hour until meat loaf is done through. Remove from oven and let stand 10 minutes. Cut into slices and serve.