Meatloaf Low Carb Low Fat

• 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

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. 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.
5. 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.

tomato sauce, tomato paste, sugar substitute, cider vinegar, lean ground beef, eggs, parmesan cheese, red onion, red pepper, spinach, parsley, garlic, oregano, dried basil, kosher salt, fresh ground black pepper, lowfat provolone cheese

Taken from www.food.com/recipe/meatloaf-low-carb-low-fat-520790 (may not work)