Ingredients
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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1/4 cup sugar substitute (such as Splenda)
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2 teaspoons white vinegar or 2 teaspoons water
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2 lbs ground beef
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2 eggs
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1/2 cup grated parmesan cheese
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1/4 cup diced onion
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1/4 cup red bell pepper, diced (roasted or fresh)
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2 tablespoons chopped fresh parsley leaves
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2 garlic cloves, minced
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1/2 teaspoon dried oregano
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried basil
Instructions
- 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 10x8-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.