Low Carb Stuffed Meatloaf Recipes

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LOW CARB STUFFED MEATLOAF



Low Carb Stuffed Meatloaf image

Make and share this Low Carb Stuffed Meatloaf recipe from Food.com.

Provided by SEvans

Categories     Pork

Time 1h30m

Yield 1 large, 5-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 lb ground pork
1/2 cup green pepper, diced
1/2 cup onion, diced
2 garlic cloves
1 teaspoon thyme
1/2 teaspoon black pepper
2 eggs
1/4 cup HP steak sauce
1/4 cup ketchup
1 cup cheddar cheese, grated
3 cups fresh spinach
2 cups mozzarella cheese, grated

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 -.

Nutrition Facts : Calories 712.1, Fat 47.6, SaturatedFat 22, Cholesterol 288, Sodium 724.5, Carbohydrate 8, Fiber 1, Sugar 4.6, Protein 60.6

LOW CARB STUFFED MEATLOAF



Low Carb Stuffed Meatloaf image

I love meatloaf, but traditional recipes always include high carb no-no's like bread crumbs or oatmeal, so when I found this recipe, I couldn't wait to try it. It was wonderfully satisfying. From chef George Stella from "Low Carb and Lovin' It" (I do have to admit I used low carb ketchup instead of the topping)

Provided by Dragonfly AZ

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup Splenda granular
2 teaspoons white vinegar or 2 teaspoons water
1 lb ground chuck
1 lb ground pork
2 eggs
1/2 cup grated parmesan cheese
1/4 cup red onion, diced small
1/4 cup roasted peppers, diced
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
1/4 lb prosciutto or 1/4 lb any type ham, thinly sliced
1/4 lb provolone cheese, sliced

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.

Nutrition Facts : Calories 385.1, Fat 23.6, SaturatedFat 10.1, Cholesterol 158.4, Sodium 860.7, Carbohydrate 7.8, Fiber 1.6, Sugar 4.3, Protein 34.6

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