Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) can tomato sauce

  2. 1 (6-ounce) can tomato paste

  3. 1/4 cup sugar substitute (recommended: Splenda)

  4. 2 teaspoons white vinegar or water

  5. 2 pounds ground chuck or meat loaf mix with ground pork

  6. 2 eggs

  7. 1/2 cup grated Parmesan

  8. 1/4 cup red onion, diced small

  9. 1/4 cup roasted or fresh red bell peppers, diced

  10. 2 tablespoons chopped fresh parsley leaves

  11. 2 cloves garlic , minced

  12. 1/2 teaspoon dried oregano

  13. 1/2 teaspoon dried basil

  14. 1 teaspoon kosher salt

  15. 1/2 teaspoon freshly ground black pepper

  16. 1/4 pound prosciutto , or any type of ham, thinly sliced

  17. 1/4 pound provolone cheese , sliced

Instructions Jump to Ingredients ↑

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


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