Recipe by Dragonfly AZ
I love meatloaf, but traditional recipes always include high carb no-no's like bread crumbs or oatmeal, so when I found this recipe, I couldn't wait to try it. It was wonderfully satisfying. From chef George Stella from "Low Carb and Lovin' It" (I do have to admit I used low carb ketchup instead of the topping)
Top Review by Brad B.
I tweeted this recipe a little, used 3 lbs of ground meat( 1 lbs each of elk burger, Italian sausage and Turkey burger). and I didn't use roasted peppers but used a full cup of Parisian cheese. and baked it for 1 hour and 30 minutes. turn out great.
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1⁄4 cup Splenda granular
- 2 teaspoons white vinegar or 2 teaspoons water
- 1 lb ground chuck
- 1 lb ground pork
- 2 eggs
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup red onion, diced small
- 1⁄4 cup roasted peppers, diced
- 2 tablespoons chopped fresh parsley leaves
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 lb prosciutto or 1⁄4 lb any type ham, thinly sliced
- 1⁄4 lb provolone cheese, sliced
Directions See How It's Made
- 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.