Recipe courtesy of George Stella

Low Carb Beefed-Up Meatloaf

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

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 or 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

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
  3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  4. 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.
  5. 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.

Low Carb Beefed-Up Meatloaf