LOW CARB STUFFED MEATLOAF

Low Carb Stuffed Meatloaf image

Provided by Dragonfly AZ

Categories Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

Previous Next

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
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

Steps:

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 Facts : Calories 385.1, Fat 23.6, SaturatedFat 10.1, Cholesterol 158.4, Sodium 860.7, Carbohydrate 7.8, Fiber 1.6, Sugar 4.3, Protein 34.6