So once again, Texas is having its one week of actual winter and, being the typical southern girl I am, I love the beautiful look of a winter wonderland outside, but I absolutely hate being cold! In my crazy kitchen, that means it’s time for more comfort food! Now y’all know I love cheese, so when I had stuffed meatloaf for the first time, I knew I had to make it and of course, make it low-carb! This meatloaf is a protein-packed, low-carb extravaganza of flavor and warm gooey love from my crazy kitchen to yours!
Ingredients:
Tomato topping:
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 tablespoon sugar substitute (I use Splenda Naturals)
- 2 tsp white vinegar
Meatloaf:
- 2 pounds ground turkey (or beef if you prefer)
- 2 eggs
- 1/2 cup grated Italian Mix Cheese
- 2 tbsp onion powder
- 2 cloves minced garlic (I use the already minced squeeze kind)
- 2 tbsp parsley
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 tsp seasoned salt
- 1/2 tsp pepper
Stuffings:
- 1 package of prosciutto, about 6-8 slices
- 1 package of sliced provolone cheese, about 8-12 slices
Directions:
- Turn that oven to 350! Do it now or you’ll forget! Also, take off your jewelry, this one gets messy…
- Grease a Medium size baking dish with butter or spray (I use a 2 quart or 12×7 inch dish)
- In a large mixing bowl, combine ground meat, eggs, cheese, onion powder, garlic, parsley, oregano, basil, salt, and pepper. (I’m not gonna lie, I use my hands to mix this one! Washed first, of course!)
- Spoon 1/2 of the meat mixture in the baking dish and smooth into one layer.
- Use about 6 slices of provolone to make a layer on top of the meat mixture.
- Use the prosciutto to make a layer on top of the cheese.
- Use the remaining 6 slices of provolone to make another layer.
- Spoon the remaining meat mixture on top of the last layer of Provolone and smooth into a final layer.
- In a small mixing bowl, combine tomato sauce, tomato paste, sugar substitute, and white vinegar.
- Spoon and smooth the tomato mixture on top of the final meatloaf layer.
- Bake for 1 hour and 15 minutes. Let cool for a few minutes before slicing for best results.
