Low Carb Beefed-up Meat Loaf

3 reviews, 4.7 star(s). 100% would make again

Ready in 1 hour 45 minutes

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


Tomato Topping
1 (8z) can Tomato sauce
1 8oz. can Tomato paste
1/4 cup Splenda
2 teaspoons Vinegar
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



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

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Comment or review

Excellent recipe. I had to cook for an extra 30 min., but well worth it.
JPD82 6y ago

Great recipe, however, it appears to be a copy of George Stella's recipe but not attributed to him.
christopherawheeler 7y ago

[I posted this recipe.]
cangeli 8y ago

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