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.
Printable PDF of Asparagus Swiss Stuffed Meatloaf here.
Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!
Asparagus Swiss Stuffed Meatloaf
Ingredients
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
Glaze
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!
Is there something you could substitute for the asparagus? Green beans maybe? I had pregnancy related sickness with asparagus and still cant quite get past it LOL. Thank you
Isn’t pregnancy such an amazing feat of nature? Here we are doing our best to grow and give life, and our bodies rebel in mysterious ways…
No asparagus? No problem! You could omit it altogether, use green beans (great idea), spinach, kale, chard, chopped up broccoli florets–basically any sturdy veggie that you can fit in there!
Good luck with that sweet baby, and lemme know how you wind up making the ‘loaf!
XOXO
Anna
Anna, I made this for the first time a couple nights ago using your cookbook. I have both and don’t recall which it’s in. Any-who, I had to sub fresh shredded Swiss for the slices and pork rind crumbs for the almond flour. Hubs says we can make this again anytime! We were thinking chopped/sliced mushrooms or grilled/browned onion slices in the center sounded good. I bet some Anna’s Marinara could sub for the glaze. Thanks much for all your hard work on our behalf.
Karen, this all sounds amazing!! And yes, wherever you use tomato paste or sauce, you can use the Marinara to substitute for extra flavor since it’s already pre-seasoned. YUM!!!
XOXO
Anna