Cook1 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.
Tomato Sauce Topping
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1⁄4 cup sugar substitute (such as Splenda)
- 2 teaspoons white vinegar or 2 teaspoons water
- 2 lbs ground beef
- 2 eggs
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup diced onion
- 1⁄4 cup red bell pepper, diced (roasted or fresh)
- 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 ground black pepper
- 1⁄4 lb prosciutto, thinly sliced (optional)
- 1⁄2 lb provolone cheese, sliced
- Preheat oven to 350°F.
- In small bowl, combine tomato sauce topping ingredients and set aside.
- Add water to sauce to thin, as needed.
- In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings.
- Place meat mixture on a wax paper-lined jellyroll pan or counter.
- Form meat into a 10x8-inch flat rectangle.
- Place prosciutto slices on the meatloaf mixture.
- Place the provolone slices on top.
- Starting with the short side, roll the meatloaf up (may need to use the wax paper to help).
- Seal ends and place, seam side down, into a loaf pan.
- Spread tomato sauce topping on the meatloaf, completely covering the top.
- Bake for 75 minutes (1 hour 15 minutes).
- Drain fat and let rest 10 minutes before serving.