Asparagus Meatloaf is one of my absolute bestmain spring dishes, quick to prepare and makes a great impression on the table when you have guests! A very spring variation of myMEAT AND PUMPKIN MEATLOAF or theSPINACH AND CHEESE MEATLOAF but completely different from the traditional Genoese dish theGenoese Potato and Green Bean Meatloaf.
Also perfect to serve at Easter, since asparagus is the protagonist of spring, and consequently I think you should really consider adding it to your EASTER LUNCH if you don’t have ideas for the main course yet!
With asparagus, you can make many easy recipes like ASPARAGUS ALLA BISMARCK and ASPARAGUS FRITTATA, or more complex ones like TAGLIERINI WITH ASPARAGUS CREAM, and ASPARAGUS LASAGNA SWIRLS.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Air Fryer, Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1.32 lbs lean ground beef (lean)
- 1 egg
- salt
- parsley
- garlic
- 3.5 oz asparagus
- 2.8 oz potatoes
- 2.8 oz grated Parmesan cheese
- salt
Tools
- 1 Air Fryer
Preparation
Wash the asparagus keeping the rubber band on.
Remove the root and the tougher white part of the asparagus.
Place the asparagus in a narrow pot with high edges and cook for 10 minutes, from when the water starts to boil, on high flame.
When the asparagus is tender, remove the rubber bands and cut it into rings.
For this recipe, you can use only the stalks and keep the tips to prepare a main dish like TAGLIERINI WITH ASPARAGUS CREAM or Asparagus Risotto.
Blend the asparagus with an immersion blender to obtain a puree.
Add salt, grated Parmesan cheese, and boiled mashed potatoes.
Mix to obtain a well-blended and dense filling.
Put the ground beef in a bowl along with the egg, salt, chopped parsley, and garlic.
Mix and knead everything with your hands to blend the ingredients well and form a ball.
Place the ball on a sheet of parchment paper and flatten it with your palms to form a rectangle.
Place the filling in the center of the rectangle of meat, then using the edges of the parchment paper, close the meatloaf.
Roll the asparagus meatloaf inside the parchment paper to seal the edges, then close the ends like a candy wrapper to prevent the filling from spilling out.
Cook the meatloaf in a preheated static oven at 356°F for 40 minutes, or cook the asparagus meatloaf in an air fryer at 392°F for 20 minutes.
At the end of cooking, let the asparagus meatloaf cool slightly before slicing it and serving at the table.
Storage
The asparagus meatloaf can be stored in the fridge for 3 days.
