George Stellas Low Carb Stuffed Meatloaf Recipes

LOW CARB BEEFED-UP MEATLOAF

Steps:

• Preheat oven to 350 degrees 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.
• 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.

LOW CARB STUFFED MEATLOAF MINIS RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350° F. In a large bowl, mix together the beef, eggs and everything except the pepper strips, ham and mozzarella. 2. Use 1⁄2 the meat mixture to equally line the bottom of all 8 sections of the mini loaf pan. 3. Next place equal amounts of the strips of peppers, ham and cheese into the center of each compartment and press into the bottom layer of meat mixture. 4. Cover each section of the pan with the remaining beef mixture and press down lightly, sealing the fillings in as best as possible. 5. Bake for about 25 minutes, or until the temperature on a meat thermometer registers 165° F. Drain fat and serve. Calories 370/ Fat 17g/ Protein 48g/ Fiber 0g/ Net Carbs 3g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

LOW CARB STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees 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.
• 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.

LOW CARB MARINARA + MOZZARELLA MEATLOAF RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 degrees and ready a nonstick 9x5 loaf pan for baking. (Or spray a regular loaf pan with nonstick cooking spray.) 2. In a large bowl, mix the ground beef, 1 cup of the marinara sauce, diced red onion, eggs, Parmesan cheese, Italian seasoning, and salt and pepper. (This is easiest done with your hands.) 3. Evenly fill loaf pan with the meatloaf mixture, patting with your hands to form an even top. Bake uncovered for 45 minutes. 4. Remove loaf from oven; drain any excess fat or liquid, and then top with the remaining 1⁄2 cup of marinara sauce, and all of the mozzarella cheese. Return to oven and bake an additional 30 minutes, or until a meat thermometer registers 165 degrees. Drain fat from pan once more and let rest 10 minutes before cutting into 8 equal slices. George's Tips | When buying marinara sauce, it is very important to read the labels! Look for the sauce that is the lowest in sugar. While tomatoes contain some natural sugars, check the ingredients list for any sugar or corn syrup that may have been added. With so many jars to choose from, there's no need to buy the one with added corn syrup! Variation | If you do not have a loaf pan, simply form a rounded loaf by hand in a large baking dish. Also, you can make an Italian Vegetable Stuffed Meatloaf by adding 1⁄4 cup of diced roasted red peppers and 1⁄2 cup of diced fresh zucchini. calories:425|fat: 28g|protein: 29g |fiber: 1g|net carbs:6.5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

LOW CARB STUFFED MEATLOAF

Steps:

• In a bowl mix together all ingredients except the mozarella and spinach.
• On a piece of waxed paper or plastic wrap - spread out the meat mixture - place the spinach ontop - pressing it in slightly - top with Mozarella cheese - and roll it up using the waxed paper or plastic wrap to help you roll it together tightly.
• Place in an oven safe dish - bake at 350 degrees for 1 - 1 1/4 hours.
• Remove from the oven and let it rest for 10 mins before cutting.
• Serve with a tossed salad -.

NOT YOUR MAMA'S MEATLOAF - LOW CARB & BEEFED UP

Steps:

• 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.