Meatloaf Low Carb Low Fat - cooking recipe

Ingredients

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup sugar substitute (recommended ( Splenda)
2 teaspoons cider vinegar
2 lbs lean ground beef
2 eggs
1/2 cup grated low-fat parmesan cheese
1/4 cup red onion, diced small
1/4 cup roasted red pepper, diced
8 ounces thawed chopped spinach
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
1/8 lb prosciutto, thinly sliced
1/4 lb low-fat provolone cheese, sliced

Preparation

Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. 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.