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Meatloaf with asparagus

Author: Les Cultures de chez nous
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Asperges
Preparation 15
Baking 75
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 340 gr (3/4 pound) of chopped veal
  • 340 ml (3/4 pound) of chopped beef
  • 5 ml (1 teaspoon) of Worcestershire suce
  • 2 whisked eggs
  • 50 gr (1/3 cup) of breadcrumbs
  • 25 gr (1/2 sachet) of dehydrated onion soup
  • Salt and pepper
  • Garlic salt or parsley (up to taste)
  • 3 cooked ham slices
  • 341 ml (one can) of asparagus tips (drained) or fresh asparagus (cooked)
  • 80 gr (1/2 cup) of grated cheese
  • 2 bacon slices, sliced in two
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Preparation

  • Preheat oven at 350 °F (180 °C).
  • Mix veal, beef, Worcestershire sauce, whiskd eggs, breadcrumbs, dehydrated onion soup and seasoning. Make on a parchent paper rectangle of about 22 cm x 30 cm (9 inches x 12 inches) with meats mixture. Lay the mixture over cooked ham slices, asparagus and spread with grted cheese. Roll like a cake, and don't forget to remove parchment paper. Set in a bread mold and garnish with bacon slices.
  • Oven bake at 350 °F (180 °C) for 1 h 15.
  • Serve with brown sauce.

Chef's notes