Our keto-friendly Low Carb Meatloaf recipe is so easy to make and the result is tender and juicy meatloaf every time!
INGREDIENTS
- TOMATO SAUCE TOPPING
- 1(8 ounce) can tomato sauce
- 1(6 ounce) can tomato paste
- 1⁄4cup sugar substitute (such as Splenda)
- 2teaspoons white vinegar or 2 teaspoons water
MEATLOAF
- 2lbs ground beef
- 2eggs
- 1⁄2cup grated parmesan cheese
- 1⁄4cup diced onion
- 1⁄4cup red bell pepper, diced (roasted or fresh)
- 2tablespoons chopped fresh parsley leaves
- 2garlic cloves, minced
- 1⁄2teaspoon dried oregano
- 1⁄2teaspoon dried basil
- 1teaspoon kosher salt
- 1⁄2teaspoon ground black pepper
- 1⁄4lb prosciutto, thinly sliced (optional)
- 1⁄2lb provolone cheese, sliced
DIRECTIONS
- Preheat oven to 350°F.
- In small bowl, combine tomato sauce topping ingredients and set aside.
- Add water to sauce to thin, as needed.
- In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings.
- Place meat mixture on a wax paper-lined jellyroll pan or counter.
- Form meat into a 10×8-inch flat rectangle.
- Place prosciutto slices on the meatloaf mixture.
- Place the provolone slices on top.
- Starting with the short side, roll the meatloaf up (may need to use the wax paper to help).
- Seal ends and place, seam side down, into a loaf pan.
- Spread tomato sauce topping on the meatloaf, completely covering the top.
- Bake for 75 minutes (1 hour 15 minutes).
- Drain fat and let rest 10 minutes before serving.
NUTRITION INFO
Serving Size: 1 (229) g
Servings Per Recipe: 8
AMT. PER SERVING% DAILY VALUE
Calories: 438
Calories from Fat 249 g57 %
Total Fat 27.8 g42 %
Saturated Fat 13 g65 %
Cholesterol 148.8 mg49 %
Sodium 1048.6 mg43 %
Total Carbohydrate 12.4 g4 %
Dietary Fiber 1.6 g6 %
Sugars 8.8 g35 %
Protein 34 g67 %