Low-Carb Stuffed Meatloaf

I was craving some old-fashioned meatloaf, but decided to create a lower carb version - no bread crumbs. I didn't miss them after trying this. The only thing I will miss is the real reason I usually make meatloaf - leftover meatloaf sandwiches! White bread, meatloaf, lettuce and miracle whip - YUM! But I don't really need the bread - I can make meatloaf lettuce cups! This meatloaf is too good not to eat hot. I'll make another one in a few weeks just for lettuce cups.

Complete pictures at the bottom.

Ingredients

4 slices of bacon

1 cup of diced green onions – 7.5 carbs

½ carrot – diced or julienned – about ½ cup – 2 carbs

1 T minced garlic – 2 carbs

1 ½ lbs ground beef (80/20) – 0 carbs

2 eggs, beaten – 0 carbs

1 T chopped fresh rosemary (if you don't like this flavor, you can omit) – 0 carbs

¼ cup chopped fresh parsley – 0 carbs

1 tsp dried basil – 0 carbs

½ cup grated Parmesan cheese – 1.6 carbs

1 T Worcestershire sauce – 1 carbs

1 tsp kosher salt – 0 carbs

½ tsp ground pepper – 0 carbs

4 slices of provolone cheese – 2.4 carbs

½ of a 14.5 oz. can of diced tomatoes, strained – 4 carbs

½ cup sliced Spanish olives (can substitute black olives or omit completely) – 1 carbs

½ cup Heinz Reduced Sugar Ketchup – 8 carbs

Total carbs – 29.5 

Serves 6 

Carbs per serving – 5

Directions

Preheat oven to 350°.

Cut bacon into ¼” strips and fry till just crisp in a non-stick skillet. Remove bacon from skillet to a paper towel. In the same skillet (with the bacon drippings) add the onions and carrots* and cook till onion starts to brown – add garlic and cook for 1 minute more. Drain and excess drippings and set aside to cool.

In a large bowl, place meat, eggs, rosemary, parsley, basil, Parmesan cheese and half of the onions/carrot mixture. Mix with a wooden spoon, stirring gently, not mashing, until mixed well. 

Place a piece of plastic wrap on a large cookie sheet. Empty the meat mixture onto the plastic wrap and form into a rectangle, about 10”X15”, about ½”-¾” thick. Place 4 slices of provolone down the center of the meat (see picture below), leaving a 2 inch edge on the long sides.

Mix the remaining onion/carrot mixture with the diced tomatoes, olives and bacon. Place the mixture evenly on top of the provolone cheese.

Using the plastic wrap to help you, roll the meat up and seal the meat seam, including the ends.

Line a baking pan with foil sprayed with vegetable spray (I use Reynolds Wrap Release Foil - recycle-able) because you don’t need the spray – awesome!) Place the meatloaf in the pan and bake for 50 minutes. Remove from oven and cover meatloaf with ketchup and return to the oven for 20 minutes, until about 150°, and juices run clear.

Allow meat to rest for at least 10 minutes before slicing.

*You can always add green pepper and celery when frying the onions and carrots, or any combination, but adjust carbs accordingly.

Pictures:

 

 Slice the bacon all at once, you can break it up as you fry it.

 Fry bacon in a non-stick skillet. Remove bacon to a paper towel and keep drippings in the skillet.

 Fry onion and carrots in the drippings over medium heat (celery and peppers can be added at this time.)

 Beaten eggs, fresh parsley, Parmesan cheese, fresh rosemary, sea salt and pepper.

 Mix in a large bowl with a wooden spoon, stirring gently until combined. This makes the meatloaf very tender.

 Place the meat on a cookie sheet covered with plastic wrap, forming a large rectangle. Place provolone cheese down the center.

 Place the stuffing mixture on top of the cheese.

 Use the plastic wrap to help you roll the meat. Seal the seams and ends and transfer to a foil-lined pan. Bake at 350 for 50 minutes.

 After 50 minutes, cover meatloaf with Reduced Sugar Ketchup . Bake 20 minutes more or until juices run clear.

 

The finished product!