MeatLoaf Low Carb Low Fat

Submitted by T5Green

"This is a variation of the Low Carb Beefed-Up Meatloaf by George Stella on Low Carb and Lovin' It, Brown Baggin' It Episode"

 

• Ready In: 1hr 45mins
• Ingredients: 18
• Serves: 8

ingredients

• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄4 cup sugar substitute (recommended ( Splenda)
• 2 teaspoons cider vinegar
• 2 lbs lean ground beef
• 2 eggs
• 1⁄2 cup grated low-fat parmesan cheese
• 1⁄4 cup red onion, diced small
• 1⁄4 cup roasted red pepper, diced
• 8 ounces thawed chopped spinach
• 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
• 1⁄8 lb prosciutto, thinly sliced
• 1⁄4 lb low-fat provolone cheese, sliced

directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the tomato topping ingredients. Set aside. 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.