Low Carb Stuffed Meatloaf

I love meatloaf, but traditional recipes always include high carb no-no's like bread crumbs or oatmeal, so when I found this recipe, I couldn't wait to try it. It was wonderfully satisfying. From chef George Stella from "Low Carb and Lovin' It" (I do have to admit I used low carb ketchup instead of the topping)

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• Tomato Topping

• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄4 cup Splenda granular
• 2  teaspoons white vinegar or 2  teaspoons water

• Meat Loaf

• 1  lb  ground chuck
• 1  lb ground pork
• 2  eggs
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 cup red onion, diced small
• 1⁄4 cup  roasted peppers, diced
• 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 fresh ground black pepper
• 1⁄4 lb prosciutto or 1⁄4 lb  any type ham, thinly sliced
• 1⁄4 lb provolone cheese, sliced

Directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
5. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.