Low Carb Stuffed Meatloaf
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
Tomato Topping
- 226.79 g can tomato sauce
- 170.09 g can tomato paste
- 59.14 ml Splenda granular
- 9.85 ml white vinegar or 9.85 ml water
-
Meat Loaf
- 453.59 g ground chuck
- 453.59 g ground pork
- 2 eggs
- 118.29 ml grated parmesan cheese
- 59.14 ml red onion, diced small
- 59.14 ml roasted peppers, diced
- 29.58 ml chopped fresh parsley leaves
- 2 garlic cloves, minced
- 2.46 ml dried oregano
- 2.46 ml dried basil
- 4.92 ml kosher salt
- 2.46 ml fresh ground black pepper
- 113.39 g prosciutto or 113.39 g any type ham, thinly sliced
- 113.39 g provolone cheese, sliced
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Dragonfly AZ
Chandler, 41
I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.