Low Carb Meatloaf - cooking recipe

Ingredients

Ketchup
6 ounces tomato paste
3 ounces water
1 teaspoon alternative sugar
1 teaspoon white vinegar
Meatloaf
2 eggs
1 lb ground chuck
1 lb ground pork
1/2 cup parmesan cheese, grated
1/4 cup red onion, chopped
1 tablespoon parsley
2 garlic cloves, mashed
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 lb prosciutto
1/4 lb provolone cheese

Preparation

Preheat oven to 350 degrees.
Mix ketchup ingredients together and set aside. Thickness can be adjusted with more or less water. I used 1 packet of an aspartame sugar substitute but feel free to use your preferred sweetener.
Beat eggs slightly. Mix with all the meatloaf ingredients except the prosciutto and provolone. Press into a 9x13 rectangle. Lay the prosciutto on top then layer on the provolone slices (I used 6 slices of provolone). Roll up jelly roll style and place in pan/baking dish. Top with half the ketchup.
Bake at 350 degrees for 1 hour 15 minutes. Pour off grease and let sit for 5 minutes. Serve with remaining ketchup.