MEATLOAF LOW CARB LOW FAT

MeatLoaf Low Carb Low Fat image

Provided by T5Green

Categories Meatloaf

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

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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

Steps:

Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. 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 272.7, Fat 12.8, SaturatedFat 5, Cholesterol 120.2, Sodium 785.6, Carbohydrate 12.5, Fiber 2.2, Sugar 8.5, Protein 26.7