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Low Carb Beefed-Up Meatloaf

This low-carb meatloaf offers a hearty and flavorful twist on a classic, featuring a succulent ground chuck base infused with herbs and vegetables. It's uniquely 'beefed-up' with a delicious prosciutto and provolone filling, all topped with a tangy tomato glaze. Baked to perfection, this easy-to-follow recipe yields a tender, juicy main dish perfect for family meals or batch cooking, staying true to its low-carb promise.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2431.8 kcal

Equipment

  • 1 Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Sheet Pan or equivalent work surface
  • 1 Meat Thermometer

Ingredients
  

Main

  • 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 may use meat loaf mix with ground pork
  • 2 eggs
  • 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

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a small bowl, mix together the tomato topping ingredients. Set aside. You may 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.

Notes

For a truly tender meatloaf, be mindful not to overmix the ground beef mixture; combine just until ingredients are incorporated to prevent a dense, rubbery texture. The resting period after baking is crucial: it allows the juices to redistribute, ensuring a moist and flavorful slice. To enhance the exterior crust, consider brushing the meatloaf with a little extra virgin olive oil before baking, or if your loaf pan is oven-safe and stovetop-friendly, sear the meatloaf on all sides for a few minutes before its final bake. For added complexity, try incorporating sun-dried tomatoes or a pinch of smoked paprika into the meat mixture. Always ensure the internal temperature reaches 165°F (74°C) for food safety. The prosciutto and provolone filling offers a delightful surprise; experiment with other low-carb fillings like sautéed spinach and feta for variation.