Low Carb Beefed-Up Meatloaf
Recipe by: George Stella
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- ¼ cup bulk sugar substitute (recommended: Splenda)
- 2 teaspoons white vinegar
- 2 pounds ground chuck
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup red onion, diced small
- ¼ cup roasted or fresh red bell peppers, diced
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ pound prosciutto, or any type of ham, thinly sliced
- ¼ pound provolone cheese, sliced
- Preheat oven to 350°F.
- In a small bowl, combine the tomato sauce, tomato paste, sugar substitute, and vinegar. Set aside.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Working on a waxed paper lined sheet pan or countertop, form the meatloaf mixture into a 10×8-inch flat rectangle on the waxed paper.
- Place a layer of prosciutto slices on top of the meat, followed by a layer of provolone slices.
- Roll the stuffed meatloaf mixture up like a burrito and seal the edges all around by pinching
- the meat.
- Place the roll, seam side down, into a 5×9-inch loaf pan. Spread a heavy coat of the tomato topping on top, completely covering the top of the meatloaf.
- Bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers
- °F. Drain fat and let rest at least 10 minutes before slicing.
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: 335 Fat: 15 Net Carbs: 4.5 Fiber: 1.5 Protein: 46
© George Stella. All rights reserved. Do not copy without permission.