Asparagus Swiss Stuffed Meatloaf (with cooking video)

Asparagus Swiss Stuffed Meatloaf is still one of my all time favorite ways to eat meatloaf.

Please press play on the video above to see a tutorial of exactly how to make what is the prettiest meatloaf you’ll ever make. While you’re at it, please subscribe to my YouTube channel. Once I hit 5000 subscribers, something magical is supposed to happen like rainbows and unicorns and good karma and world peace.

Just like a meatloaf should be, my recipe for Asparagus Swiss Stuffed Meatloaf is savory, a bit sweet (if you use one date in the glaze), and has some real classy looking meat jewelry (TM Vinnie Tortorich) in the form of asparagus in the center of each slice.

BUT FIRST!!

I’ve gotten together with 11 other Substack food writers who are incredibly accomplished recipe writers, cookbook authors, food bloggers, and cooking class wizards to teach a monthly cooking class called Cookstack Collective.

Over the next year, paid Substack subscribers will be invited to live Zoom classes hosted by a different cook each month, with fresh recipes, helpful tips, and the chance to cook along or simply tune in and enjoy.

Along with access to the live classes, paid subscribers will also receive the class materials and all 12 recordings, making this a practical and delicious extra you can come back to all year long. If you’ve been thinking about upgrading, this is a great reason: more good dinners, more useful ideas, and more connection in the kitchen.

I’ll be teaching my class in September so we can cook some recipes from my new cookbook Eat Happy Cocktail Hour (coming out 10/13).

The very talented Rebecca Blackwell of Let’s Get Lost will be teaching the first class on 7/17 from the galley of her boat (I’m resisting the urge to invite myself over) to make 3 easy summer dishes: A colorful hummus platter, sesame chicken salad, and watermelon and feta salad.

For $5/month, I think that access to monthly cooking classes is such a value added to my premium subscribers. I will be sending out more info on a separate post in a week or so.

OK, back to our delish meatloaf recipe. As always, here’s a downloadable PDF, plus I’m using the Substack recipe card insert now, and pasting the whole recipe below.

Asparagus Swiss Stuffed Meatloaf originally appeared in my second cookbook Eat Happy Too, and I’ve updated/rewritten it for clarity here for you, my lovely Chefs. It is keto, low carb, gluten free, and high protein.

Enjoy!

XOXO

Anna

(Serves 4)

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 freshly grated parmesan, plus more for garnish

• 1 tablespoon tomato paste

• 1 teaspoon finely chopped fresh basil leaves

• 1 teaspoon finely chopped fresh parsley leaves

• Olive oil spray for the pan

• 10-14 asparagus stalks, rough ends trimmed and discarded

• 4 slices Swiss cheese

Glaze:

• 4 tablespoons tomato paste

• 1 soft pitted date, pulverized (optional, for a sweeter glaze)

• 1/4-1/3 cup water

• 2 teaspoons Dijon mustard

• 2 teaspoons balsamic vinegar

Preheat the oven to 350 degrees F. In a large mixing bowl, add the 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 the first half of the meat mixture into the loaf pan.

In a small mixing bowl, whisk together the glaze ingredients, adding more water 1 tablespoon at a time if the glaze is too thick. Brush half of the glaze onto the meat in the loaf pan.

Then lay the asparagus stalks lengthwise atop the glazed meat. Then lay the Swiss cheese slices atop the asparagus. Press the remaining meat mixture into the loaf pan, flattening the top. Spread the remaining glaze evenly atop the finished meatloaf.

Bake the meatloaf in the oven for 1 hour until the meatloaf is done through. Remove from the oven and let stand 10 minutes. Cut with a sharp knife into slices and serve.