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 (may use meat loaf mix with ground
Preheat oven to 350 degrees F.
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
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
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
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 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.