| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup sugar substitute (recommended: Splenda)
- 2 teaspoons white vinegar or water
- 2 pounds ground chuck (may use meat loaf mix with ground pork)
- 2 eggs
- 1/2 cup grated Parmesan
- 1/4 cup red onion, diced small
- 1/4 cup roasted or fresh red bell peppers, diced
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound prosciutto, or any type of ham, thinly sliced
- 1/4 pound provolone cheese, sliced
Instructions
- 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 | 509 calorie |
| Total Fat | 39 grams |
| Saturated Fat | 17 grams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1 grams |
Reviews
One of the best meatloafs I have ever had. Very easy to make and the leftovers are just as good!
I have made this a few times now. It has a very good flavor to it. I was amazed how different the flavor was just by using smoked provolone, instead of regular provolone. I highly recommend it. You get a smoky flavor that really enhances the overall taste.
I have always had binders in meatloaf, like bread, or cracker crumbs. I didn’t know what was going to bind this meatloaf together. Surprisingly, it seems that the Parmesan did the trick.
When I was a kid, meatloaf was a dish my mother made because it was cheap. This is not that. The prosciutto, provolone, and parmesan, triple the overall cost, but it’s worth it if you aren’t making it to save money.
For those confused about the tomato sauce topping, it’s essentially low-carb ketchup. You can just use regular ketchup, and I doubt you’re going to increase your carb count that much. I’m not a fan of caramelized ketchup anyway, so I leave it off, and use ketchup on the plate if I want any.
Way too many ingredients. Won’t e en give it a try
VERY GOOD MEATLOAF. never stuffed one but it was wonderful.
Most important step make sure to pout off the fat and let it rest the full 10 minutes, actually 15 minutes would be better. Do
dn’t do it first time and naturally all the cheese just ooozed out the end .
Most important step make sure to pout off the fat and let it rest the full 10 minutes, actually 15 minutes would be better. Do
dn’t do it first time and naturally all the cheese just ooozed out the end .
I didn’t do the tomato topping instead topped with velveeta cheese once cooked then broiled until melted. BEST MEATLOAF EVER!
This is almost perfect, but I agree with the other reviewers that say there is too much sweeter. I would honestly rather have none or maybe just a touch of real sugar. Also, it is not super clear what the tomato topping is. I deduced it is the tomato sauce and paste, sweetener, and vinegar since those items were not listed to go into the large bowl with the meat.
Excellent recipe! My only modifications were to use only a tablespoon of sweetener (Splenda), substituted thinly sliced ham for the prosciutto and added 3 teaspoons each of dijon mustard and Worcestershire sauce to the tomato topping sauce. The family raved it was the best meatloaf I ever made.
I skipped the sweetener in the sauce, and I used a pound of ground lamb and a pound of ground bison. I also used bacon in place of prosciutto. The whole family loved it. It also held together quite nice.
This was the best meatloaf I’ve ever made.
This was a great recipe to work with! I used what I had on hand so I substituted Italian cheese blend for Parmesan, mozzarella for provolone and bacon for the ham- this turned out awesome! I also used chili sauce instead of tomato paste. Very low carb, tasty and filling!