Italian Meatloaf

January 18, 2010

NOT like typical American meatloaf at all…


Ground beef (1.5 – 2 lbs)
Tomato/spaghetti sauce
Prosciutto (about 4 slices)
Mozzarella, shredded
2 eggs, beaten
1/2 cup breadcrumbs (low-carb: crushed pork rinds work well)
garlic salt
Mrs. Dash Italian seasoning mix (garlic & herbs) or other seasonings to taste


Preheat oven to 375

Put ground beef into a large-ish bowl
Add beaten eggs; mix well (using your hands works best)
Add breadcrumbs (pork rinds); mix well

On a long piece of wax paper, flatten out ground beef into a long rectangular shape – make as flat as possible while staying on the wax paper

Season ground beef with garlic salt, pepper, Mrs. Dash, seasonings of choice

Tear the prosciutto into pieces and sprinkle across rectangle of ground beef. Do the same with shredded mozzarella. Don’t get too close to the edges of the rectangle

Pour a small amount of sauce along the length of the ground beef, not getting too close to the edges of the rectangle

Using the wax paper, roll the ground beef into a loaf. Roll as tightly as possible, pushing in the sides to keep filling from falling out. While rolling, add additional prosciutto and/or mozzarella as needed to fill in holes. When rolled into a loaf, pat down the sides and seam to keep it all together.

Add a small amount of additional seasonings onto the outside of the meat loaf

Put meatloaf into a baking pan (spray bottom of pan with Pam first). Cover liberally with tomato sauce.

Bake at 375 for 45-60 minutes. (Use meat thermometer to check when internal temperature reaches 130 degrees.)

Remove from oven. Sprinkle additional mozzarella cheese on top of meatloaf, and cover with additional tomato sauce. Bake another 10 – 15 minutes or until cheese is melted and sauce is hot.

Note: Use broiler for final step if you prefer cheese to be browned.

Slice and serve. Excellent in sandwiches as leftovers.


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