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.
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.
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!
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!