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Monday, December 1, 2008

Meatloaf Calling Your Name?

Here's a great meatloaf recipe that keeps your carbs under control, but also gives you that comforting feeling in your tummy. With the temperatures dropping, you need something like this for dinner.

Ingredients

Tomato Topping:
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
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

Optional

1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced

Directions
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set it 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 it in the oven and bake for about 1 hour and 15 minutes. Drain the fat and let rest at least 10 minutes before slicing.

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