|05-01-2013, 03:56 AM||#1|
Senior LCF Member
Join Date: Mar 2013
Location: Pittsburgh, PA
WOE: 80% fat
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
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 or 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. 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..
|05-01-2013, 09:28 AM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: Currently back on Atkins Induction
Start Date: May 2003
Mmmm, I love stuffed meatloaf, this sounds really good! Thanks Tina!
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~
Veni, vidi, velcro - I came, I saw, I stuck.
I reject your reality and substitute my own! ~~ Adam on Mythbusters
|05-01-2013, 11:58 AM||#4|
Major LCF Poster!
Join Date: Jun 2004
Location: West Central Ohio
Stats: 4'10 and 170/115 (5 or so pounds up or down)
Start Date: April 2004
sounds good. Never hard of a meat loaf like this. Cool
Celebrated Atkins for 11 years!
Read how low carb saved my life
Anita's Web Page
|05-01-2013, 03:32 PM||#5|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I love stuffed meatloaf. YUM YUM........
May we all live our life as long as we want!
|05-15-2013, 09:16 AM||#7|
Very Gabby LCF Member!!!
Join Date: Mar 2007
Location: NW Arkansas
Start Date: restart every Monday
Made this recipe. Loved it. Thanks.
I WILL Do All Things Through Christ Who Strengthens Me" Phillipians 4:13
God's Delay does not mean God's Denial
PROGRESS not perfection!!!!