Not Your Mama's Meatloaf - Low Carb & Beefed Up

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.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 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

• Meatloaf

• 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

Directions

1. Preheat oven to 350°F.
2. In small bowl, combine tomato sauce topping ingredients and set aside.
3. Add water to sauce to thin, as needed.
4. In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings.
5. Place meat mixture on a wax paper-lined jellyroll pan or counter.
6. Form meat into a 10x8-inch flat rectangle.
7. Place prosciutto slices on the meatloaf mixture.
8. Place the provolone slices on top.
9. Starting with the short side, roll the meatloaf up (may need to use the wax paper to help).
10. Seal ends and place, seam side down, into a loaf pan.
11. Spread tomato sauce topping on the meatloaf, completely covering the top.
12. Bake for 75 minutes (1 hour 15 minutes).
13. Drain fat and let rest 10 minutes before serving.