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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 8|
|Calories from Fat: 341 (65%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 368.7mg||113 %|
|Sodium 649.3mg||22 %|
|Potassium 452.4mg||12 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.3g|
|Protein 36.8g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 526
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