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.
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