Not Your Mama's Meatloaf - Low Carb & Beefed Up

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

I saw this made on Foodtv. I'm not big on meatloaf but DH is so I thought I'd give it a try. It is quite tasty and DH really enjoyed it. I think this could be easily altered for different flavors or cuisines. It is supposed to be a healthier version of the one your mother made. I made this without the prosciutto.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In small bowl, combine tomato sauce topping ingredients and set aside.
  3. Add water to sauce to thin, as needed.
  4. In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings.
  5. Place meat mixture on a wax paper-lined jellyroll pan or counter.
  6. Form meat into a 10x8-inch flat rectangle.
  7. Place prosciutto slices on the meatloaf mixture.
  8. Place the provolone slices on top.
  9. Starting with the short side, roll the meatloaf up (may need to use the wax paper to help).
  10. Seal ends and place, seam side down, into a loaf pan.
  11. Spread tomato sauce topping on the meatloaf, completely covering the top.
  12. Bake for 75 minutes (1 hour 15 minutes).
  13. Drain fat and let rest 10 minutes before serving.


Most Helpful

I've made this now 2 different times and love it! It is so addictive. I added liquid smoke to the sauce and some garlic and onion powder and so it has a stronger barbecue flavor. I just love George Stella!

maryann denobrega May 12, 2006

I really liked this recipe. Only thing I think needs some changing is the tomato sauce. I think it was too tomatoy... if that makes any sense. This will make a great OAMC item. It freezes well. I made it up to step 10. Wrapped in the Wax paper after i rolled it up. Put in Zipplock bag and froze. The sauce I put in another bag and attached it to it. Thawed in fridge over night and cooked as directed. TY for posting this. I will make again.

barefootmommawv December 04, 2007

Very good meatloaf! I used extra-lean ground beef and made a couple of changes, but none I feel are significant to the integrity of the recipe. I formed a larger rectangle (more like 12X9-inches) as I thought it would be easier to roll with the filling, and I used extra prosciutto (I sliced it myself, and really didn't get it sliced as thin as it should have been). I also used regular sugar in the tomato sauce topping which, by the way, is a LOT of topping. Maybe it's because I don't usually put a topping on mine, but I put as much on the meatloaf as I could, and still had quite a bit left. I didn't bake in a loaf pan, just transferred after rolled to a baking dish and covered the entire exposed surface with the topping. In any case, this is a great recipe and I am looking very forward to making sandwiches from the leftovers tomorrow. :) Thanks for posting it!

GaylaJ October 26, 2005

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