Low Carb Stuffed Meatloaf

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1/4 cup splenda granular
• 2 teaspoons vinegar or 2 teaspoons water
• 1 lb ground chuck
• 1 lb ground lamb
• 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

Recipe

• 1 preheat oven to 350 degrees f.
• 2 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.
• 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.