Not Your Mama's Meatloaf - Low Carb & Beefed Up
photo by Swirling F.
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Tomato Sauce Topping
- 226.79 g can tomato sauce
- 170.09 g can tomato paste
- 59.14 ml sugar substitute (such as Splenda)
- 9.85 ml white vinegar or 9.85 ml water
-
Meatloaf
- 907.18 g ground beef
- 2 eggs
- 118.29 ml grated parmesan cheese
- 59.14 ml diced onion
- 59.14 ml red bell pepper, diced (roasted or fresh)
- 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 ground black pepper
- 113.39 g prosciutto, thinly sliced (optional)
- 226.79 g provolone cheese, sliced
directions
- 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.
Reviews
-
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.
-
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!
RECIPE SUBMITTED BY
Current (9/07) review criteria:
5: WOW! This is something with which to impress the guest!
4: We really liked this and will make it again. Instructions were easy to follow.
3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions.
2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions.
1: Inedible for us.