Lunch: Glazed Mini Meatloaf with Asparagus

Recipe by Judy Kim Think outside the loaf pan for this mini version of the dinnertime staple.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Glazed Mini Meatloaf with Asparagus

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Ingredients

1 onion, roughly chopped
1 large carrot, roughly chopped
2 celery stalks, roughly chopped into 1" pieces
1/4 c. chopped parsley, plus more for garnish
2 garlic cloves, roughly chopped
kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
1/2 c. panko (Japanese bread crumbs)
1 egg, beaten
1/2 c. ketchup, plus 4 tbsp. for glaze
1 lb. ground beef
1 lb. ground pork
1 lb. asparagus, cleaned and trimmed

Instructions

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
In the bowl of a food processor, add onion, carrot, celery, parsley, and garlic. Pulse until all ingredients are incorporated. Transfer to a large mixing bowl. Add 2 teaspoons salt, 1 teaspoon pepper, tomato paste, panko, egg and 1/2 cup ketchup and mix together. Add meat and mix by hand until just incorporated.
Divide meat mixture into 4 equal parts. Shape each portion into a rectangle about 1" in height and place on parchment paper. Spread 1 tablespoon ketchup evenly on each piece using back of a spoon or a brush. Bake until glaze caramelizes, about 20 minutes.
Meanwhile, place a steaming rack in a large pot filled with 1" water. Boil water, then add asparagus and steam for 5 to 10 minutes. Serve meatloaf with asparagus and garnish with parsley.

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