Low Carb Beefed-Up Meat Loaf
Source of Recipe
Food Network
List of Ingredients
- 1 8 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 1/4 cup Splenda
- 2 tsps. white vinegar
- 2 lbs. ground chuck
- 2 eggs
- 1/2 cup grated parmesan
- 1/4 cup diced red onion
- 1/4 cup roasted or fresh red peppers, diced
- 2 tbsps. chopped fresh parsley leaves
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/4 lb. prosciutto, thinly sliced
- 1/4 lb. provolone cheese, sliced
Instructions
- Preheat oven to 350. In a small bowl, mix together the tomato topping ingredients. Set aside.
- In a large bowl, mix together the beef, eggs, parmesan, vegetables, herbs, and seasonings.
- Working on a waxed paper, form meatloaf mix into 10 x 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 x 9 inch loaf pan. Spread a heavy coat of the tomato topping to completely cover 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. Drain fat and let rest 10 minutes before slicing.
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