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           Low Carb Beefed-Up Meatloaf

         Serves: 8  |  Prep Time: 30 min  |  Cook Time: 75 min

Ingredients:

1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup bulk sugar substitute (recommended: Splenda)
2 teaspoons white vinegar
2 pounds ground chuck
2 large eggs
1/2 cup grated Parmesan cheese
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 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°F.

2. In a small bowl, combine the tomato sauce, tomato paste, sugar substitute, and vinegar. Set aside.

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 countertop, form the meatloaf mixture into a 10x8-inch flat rectangle on the waxed paper.

5. Place a layer of prosciutto slices on top of the meat, followed by a layer of provolone slices.

6. Roll the stuffed meatloaf mixture up like a burrito and seal the edges all around by pinching
the meat.

7. Place the roll, seam side down, into a 5x9-inch loaf pan. Spread a heavy coat of the tomato topping on top, completely covering the top of the meatloaf.

8. Bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers
165°F. Drain fat and let rest at least 10 minutes before slicing.


Helpful Tip:

Prosciutto is usually available at the deli counter, but you must make sure to ask them to slice it extra thin or it will be too tough.



Calories: 355  |  Fat: 15g  |  Protein: 46g  |  Fiber: 1.5g  |  Net Carbs: 4.5g

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Contact Site Administrator  Copyright © 2011 George Stella. All Rights Reserved.
George Stella & family are not dieticians. Talk to your doctor before changing your eating habits.