Low Carb Beefed-up Meat Loaf
The first time I made this, I didn't put it in a 9x5 pan so I had to cook it longer. The taste was great however. This will be my Somersizing first recipe"Great recipe, however, it appears to be a copy of George Stella's recipe but not attributed to him." - christopherawheeler
Yield: 8 Ready in 1 hours, 45 minutes
71 people trying soon
|1 (8z) canTomato sauce|
|1 8oz. canTomato paste|
|2 poundsGround chuck|
|1/4 cupOnion; diced|
|1/4 cupRed bell pepper; diced|
|2 tablespoonFresh parsley; chopped|
|2 clovesGarlic; minced|
|1/2 teaspoonDried basil|
|1 teaspoonKosher salt|
|1/2 teaspoonGround pepper|
|1/2 poundProvolone cheese; sliced|
Low Carb Beefed-up Meat Loaf Preparation
Preheat oven to 350 degrees.
In a small bowl, mix together the tomato topping ingredients. Set aside.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet or counter, form meatloaf mix into a 10x8" flat rectangle on the waxed paper. Place a layer of provolone cheese slices on top. Roll up the stuffed meatlof mix like a burrito and seal all around by pinching the meat.
Place the roll, seam side down, into a 5x9" loaf pan. Spread a heavy coat of tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes or until temp on meat thermometer register 165 degrees (for me it took 1/2 hour longer but I put loaf in large pan rather than loaf pan.) Drain fat and let reat at least 10 minutes before slicing.
fat 39 grams
carbs 7 grams
fiber 1 gram
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?