Meatloaf Low Carb Low Fat Recipe

Name: Meatloaf Low Carb Low Fat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1/4 cup sugar substitute (recommended ( Splenda); 2 teaspoons cider vinegar; 2 lbs lean ground beef; 2 eggs; 1/2 cup grated low-fat parmesan cheese; 1/4 cup red onion, diced small; 1/4 cup roasted red pepper, diced; 8 ounces thawed chopped spinach; 2 tablespoons chopped fresh parsley leaves; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/8 lb prosciutto, thinly sliced; 1/4 lb low-fat provolone cheese, sliced

Servings: persons

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup sugar substitute (recommended ( Splenda)
2 teaspoons cider vinegar
2 lbs lean ground beef
2 eggs
1/2 cup grated low-fat parmesan cheese
1/4 cup red onion, diced small
1/4 cup roasted red pepper, diced
8 ounces thawed chopped spinach
2 tablespoons chopped fresh parsley leaves
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 lb prosciutto, thinly sliced
1/4 lb low-fat provolone cheese, sliced

1
Preheat oven to 350 degrees F.
2
In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
3
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4
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.
5
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 in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, 1/4 cup sugar substitute (recommended ( Splenda), 2 teaspoons cider vinegar, and more.

Yes, Meatloaf Low Carb Low Fat falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatloaf Low Carb Low Fat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions