Low Carb Beefed Up Meatloaf

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Low Carb Beefed Up Meatloaf

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds ground chuck

  • 2

    eggs

  • ½

    cup grated Parmesan

  • ¼

    cup red onion, diced small

  • ¼

    cup roasted or fresh red bell peppers, diced

  • 2

    tablespoons chopped fresh parsley leaves

  • 2

    cloves garlic, minced

  • ½

    teaspoon dried oregano

  • ½

    teaspoon dried basil

  • 1

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • ¼

    pound prosciutto, or any type of ham, thinly sliced

  • ¼

    pound provolone cheese, sliced

  • Tomato Topping:

  • 1

    (8-ounce) can tomato sauce

  • 1

    (6-ounce) can tomato paste

  • ¼

    cup sugar substitute

  • 2

    teaspoons white vinegar or water

Directions

Preheat oven to 350 degrees F. 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. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. 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. 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.


Nutrition

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