Go Back

Low Carb Beefed-Up Meatloaf

This recipe creates a savory, low-carb meatloaf featuring ground chuck blended with herbs, Parmesan, and vegetables. It's elegantly stuffed with layers of prosciutto and provolone cheese, then rolled and topped with a tangy tomato glaze. Baked to perfection, this hearty dish is designed for a crowd and offers a flavorful, comforting meal.
Print Recipe Pin Recipe
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 Large Mixing Bowl For combining meatloaf ingredients
  • 1 Small Bowl For mixing tomato topping
  • 1 Loaf Pan Standard 5 by 9-inch for baking
  • 1 Sheet pan or clean counter For shaping the meatloaf
  • 1 Meat Thermometer Essential for ensuring proper doneness

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

1. For a richer flavor profile, consider sautéing the diced red onion and red bell peppers before adding them to the meat mixture. This softens them and brings out their sweetness. 2. Do not overmix the meatloaf ingredients; overworking the meat can result in a dense, tough texture. Mix just until everything is combined. 3. The sugar substitute in the tomato topping balances the acidity, but adjust to taste. A touch of balsamic vinegar could also add depth. 4. Resting the meatloaf for at least 10 minutes after baking is crucial. This allows the juices to redistribute, ensuring a more succulent and flavorful slice, and prevents it from crumbling when cut.