My new favorite meatloaf

tinamanni · 05-01-2013, 03:56 AM

This may have been posted before but I can't find it so...
This is seriously AMAZING! We had it with some roasted cabbage.
Edited to add - it may have been the topping that really set me over the edge - That is always my favorite part of meatloaf and it's never quite right since being low carb. This topping is fantastic.

From the Food Network -

Low Carb Beefed Up Meatloaf

Tomato Topping:
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

Meatloaf:
2 pounds ground chuck or 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

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.

Charski · 05-01-2013, 09:28 AM

Mmmm, I love stuffed meatloaf, this sounds really good! Thanks Tina!

pocahontas · 05-01-2013, 10:54 AM

Yummo! That is going on my menu for next week.

SkeeterN · 05-01-2013, 11:58 AM

sounds good. Never hard of a meat loaf like this. Cool

rosethorns · 05-01-2013, 03:32 PM

I love stuffed meatloaf. YUM YUM........

Smiles · 05-13-2013, 11:04 PM

Count me a meatloaf lover too. <3

Tracy

chewiegand · 05-15-2013, 09:16 AM

Made this recipe. Loved it. Thanks.

05-01-2013, 03:56 AM	#1
tinamanni Senior LCF Member Join Date: Mar 2013 Location: Pittsburgh, PA Posts: 163 Gallery: tinamanni Stats: 250/206/150 WOE: Atkins	My new favorite meatloaf This may have been posted before but I can't find it so... This is seriously AMAZING! We had it with some roasted cabbage. Edited to add - it may have been the topping that really set me over the edge - That is always my favorite part of meatloaf and it's never quite right since being low carb. This topping is fantastic. From the Food Network - Low Carb Beefed Up Meatloaf Tomato Topping: 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 Meatloaf: 2 pounds ground chuck or 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 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. Last edited by tinamanni; 05-01-2013 at 03:59 AM..

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05-01-2013, 09:28 AM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,185 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Mmmm, I love stuffed meatloaf, this sounds really good! Thanks Tina!

05-01-2013, 10:54 AM	#3
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,992 Gallery: pocahontas Stats: Pregnant!	Yummo! That is going on my menu for next week.

05-01-2013, 11:58 AM	#4
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 18,117 Gallery: SkeeterN Stats: 4'10 and 170/115 (5 or so pounds up or down) WOE: Atkins Start Date: April 2004	sounds good. Never hard of a meat loaf like this. Cool

05-01-2013, 03:32 PM	#5
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,656 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I love stuffed meatloaf. YUM YUM........

05-13-2013, 11:04 PM	#6
Smiles Senior LCF Member Join Date: May 2013 Location: NY Posts: 220 Gallery: Smiles Stats: 217/155/135 WOE: low carb, wheat free, low GI	Count me a meatloaf lover too. <3 Tracy

05-15-2013, 09:16 AM	#7
chewiegand Way too much time on my hands! Join Date: Mar 2007 Location: NW Arkansas Posts: 24,840 Gallery: chewiegand Stats: Fat/Fluff/Fit Start Date: restart every Monday	Made this recipe. Loved it. Thanks.