|02-21-2013, 12:27 PM||#1|
Senior LCF Member
Join Date: Apr 2011
Location: Phoenix, AZ
Start Date: January 13 2013 (restart)
Another fabulous dinner
I made this the other night and wow was it great!! Mashed cauliflower as always (my new favorite) and meatloaf! which turned out amazing
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)
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. 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.
|02-21-2013, 12:49 PM||#2|
Join Date: Mar 2004
Stats: 200 /166/149? 5ft 6 1/2 in. Age 42
WOE: LC-My Way start 1/27 then JUDDD on 3/12 2 171.5lbs
Start Date: Jan 27,2013 at 199 for the LAST time!
|02-22-2013, 06:01 AM||#5|
Join Date: Jun 2006
Location: Western Massachusetts
Stats: high 189 to 115 restart 169/132/120
WOE: low carb-Atkins/South Beach
Start Date: 1st-9-13-04 restart 1-1-11
wow that looks so yummy, going to copy the recipe and make it. Tks for sharing