Low Carb Meatloaf

After lots of tweaks, here is my final version of Low Carb Meatloaf. It turns out very moist. The recipe also contains low carb ketchup.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• Ketchup

• 6  ounces tomato paste
• 3  ounces water
• 1  teaspoon  alternative sugar
• 1  teaspoon white vinegar

• Meatloaf

• 2  eggs
• 1  lb  ground chuck
• 1  lb ground pork
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup red onion, chopped
• 1  tablespoon parsley
• 2  garlic cloves, mashed
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon basil
• 1  teaspoon kosher salt
• 1⁄2 teaspoon pepper
• 1⁄4 lb prosciutto
• 1⁄4 lb provolone cheese

Directions

1. Preheat oven to 350 degrees.
2. Mix ketchup ingredients together and set aside. Thickness can be adjusted with more or less water. I used 1 packet of an aspartame sugar substitute but feel free to use your preferred sweetener.
3. Beat eggs slightly. Mix with all the meatloaf ingredients except the prosciutto and provolone. Press into a 9x13 rectangle. Lay the prosciutto on top then layer on the provolone slices (I used 6 slices of provolone). Roll up jelly roll style and place in pan/baking dish. Top with half the ketchup.
4. Bake at 350 degrees for 1 hour 15 minutes. Pour off grease and let sit for 5 minutes. Serve with remaining ketchup.