Friday, December 28, 2007

Recipe: Low-carb beefed-up meatloaf


I brought this to a holiday family gathering over Christmas and it was the hit of the party! Everyone raved! This is a moist, delicious - and different - take on meat loaf. I'm making a double batch to freeze over the weekend for lunches when I return to work after the holidays. (Click on the photo for a larger version.)

This would be delicious with a nice low-carb coleslaw, salad, or piping hot bowl of low-carb vegetable soup!

As always, my comments and variations are in italics.

Tomato topping:

- 1 (8-ounce) can tomato sauce (look for no sugar added, i..e Hunts)
- 1 (6-ounce) can tomato paste (look for no sugar added, i.e. Hunts)
- 1/4 cup sugar substitute (i.e. Splenda)
- 2 tsp white vinegar or water (I used vinegar)

Meatloaf:

- 2 lb ground chuck (may use meat loaf mix with ground pork) (I used 1.5 lb lean ground beef and 0.5 lb lean ground pork. It came out perfect!)
- 2 eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup red onion, diced small (I sauteed it before I put it in the mixture)
- 1/4 cup roasted or fresh red bell peppers, diced (I used Krinos brand bottled roasted red peppers pickled in wine vinegar brine - very nice. A bit of sugar added, but just a tiny amount. Found in the "international" section of the supermarket.)
- 2 tbsp chopped fresh parsley leaves
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 lb prosciutto, or any type of ham, thinly sliced (I used prosciutto from the deli section of the supermarket - paper thin, so it's easy to roll)
1/4 lb provolone cheese, sliced

Preheat oven to 350 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. (I certainly didn't need to add any water. I made a double batch of meatloaf but only one batch of the topping. It was enough for both.)

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" X 8" flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. (I alternated layers, i.e. couple of slices of ham, then couple of slices of cheese, then ham, then cheese, etc., until I ran out.) 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" X 9" 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 F. Drain fat and let rest at least 10 minutes before slicing. (Very important to let rest. I'd even go 20 minutes.)

Per serving:

Calories - 509; Fat - 39 g; Saturated Fat - 17 g; Carbohydrates - 7 g; Fibre - 1 g; Net Carbohydrates - 6 g.

Recipe courtesy of the great low-carb chef George Stella.

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