Pork Meatloaf and Asparagus

The asparagus at the coop this week looked wonderful, so had to get some and never mind the cost. For protein and fat, used pork leftover from breakfast to make some very nice meatloaf.

Instructions: Heat your grill (Mechazawa-san, the big Egg, was the choice for us). While the grill is heating, mix 1/2 lb ground pork, 1T good yellow mustard, 1T Worchestershire (I used Lee and Perrins), 1T horseradish, 1 egg, and 1/4 c panko. Once the grill is heated, cook approx 30 min or until done. Steam the asparagus 5 - 7 min. Melt 1/4 c ghee. Plate everything and pour the ghee over the asparagus. Picture shows one serving (out of 2).

Eating Notes: Forgot to let the grill really heat up before putting the meat on, so while it was cooked well it could have benefitted more from the crispy/carbon additions if it had gone onto a really hot grill. Note for future reference.