Photo: Low Carb Beefed-Up Meatloaf Recipe
Ingredients
Tomato Topping:
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup sugar substitute (recommended: Splenda)
- 2 teaspoons white vinegar or water
- 2 pounds ground chuck (may use meat loaf mix with ground pork)
- 2 eggs
- 1/2 cup grated Parmesan
- 1/4 cup red onion, diced small
- 1/4 cup roasted or fresh red bell peppers, diced
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound prosciutto, or any type of ham, thinly sliced
- 1/4 pound provolone cheese, sliced
Directions
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
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By buon appetito
Sacramento, CA
on February 12, 2013
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Low Carb or Not, hands down this is the most delicious, moist, tasty meatloaf I have ever made. I used Stevia for my sugar sub. and did 1 lb. ground beef, 1 lb. ground pork. I skipped the red bell peppers, not a fan of them for my meatloaf. Used white onions instead of red.
Other than that, followed instructions to the "T", even getting out a measuring tape to make sure it was formed out to 8X10. Wax paper was awesome for my work surface, and then I transferred my loaf to a glass baking dish and continued with baking instructions.
I've been enjoying it all week, with my low carb sides, and also making my all time fave sandwich out of it using Hearts of Romain with a little mayo :
By RustedPhoto
Northern VA
on August 02, 2012
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My husband and I both loved this recipe with one exception. The ham is a strange change in texture and doesn't add much to the dish over all. I will make this without ham next time.
By cyberlill
on April 15, 2012
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This was the tastiest meatloaf ever! The extra tomato sauce made great low carb ketchup as well.
Read all 173 reviews