Low Carb Beefed-up Meat Loaf

Ingredients

• 1 (8z) can Tomato sauce
• 1 8oz. can Tomato paste
• 1/4 cup Splenda
• 2 teaspoons Vinegar
• 2 pounds Ground chuck
• 2 Eggs
• 1/2 cup Parmesan
• 1/4 cup Onion diced
• 1/4 cup Red bell pepper diced
• 2 tablespoon Fresh parsley chopped
• 2 cloves Garlic minced
• 1/2 teaspoon Dried basil
• 1 teaspoon Kosher salt
• 1/2 teaspoon Ground pepper
• 1/2 pound Provolone cheese sliced

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix together the tomato topping ingredients. Set aside.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. Working on a waxed paper lined sheet or counter, form meatloaf mix into a 10x8“ flat rectangle on the waxed paper. Place a layer of provolone cheese slices on top. Roll up the stuffed meatlof mix like a burrito and seal all around by pinching the meat.
5. Place the roll, seam side down, into a 5x9“ loaf pan. Spread a heavy coat of tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes or until temp on meat thermometer register 165 degrees (for me it took 1/2 hour longer but I put loaf in large pan rather than loaf pan.) Drain fat and let reat at least 10 minutes before slicing.
6. Calories 509
7. fat 39 grams
8. carbs 7 grams
9. fiber 1 gram