Low Carb Beefed-up Meat Loaf

Ready in 1 hour
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Low Carb Beefed-up Meat Loaf"

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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

Ingredients

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Tomato Topping
1 (8z) can Tomato sauce
1 8oz. can Tomato paste
1/4 cup Splenda
2 teaspoons Vinegar
MeatLoaf
2 pounds Ground chuck
2 Eggs
1/2 cup Parmesan
1/4 cup Onion; diced
1/4 cup Red bell pepper; diced
2 tablespoon Fresh parsley; chopped
2 cloves Garlic; minced
1/2 teaspoon Dried basil
1 teaspoon Kosher salt
1/2 teaspoon Ground pepper
1/2 pound Provolone cheese; sliced

Original recipe makes 8

Servings  

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.

Calories 509

fat 39 grams

carbs 7 grams

fiber 1 gram

Credits

Added on Award Medal
Calories Per Serving: 526 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent recipe. I had to cook for an extra 30 min., but well worth it.
JPD82 4 years ago
Great recipe, however, it appears to be a copy of George Stella's recipe but not attributed to him.
christopherawheeler 6 years ago
[I posted this recipe.]
cangeli 6 years ago
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