More Foods I Think I Can Make

by Sean St. Onge

Low Carb Meatloaf 

I really enjoy this recipe, it allows me to think I know what I am doing in the kitchen. And from time to time having a sense of mastery, for albeit a brief moment or two, is invigorating. 

This is a very simple recipe I have enjoyed tinkering with for the past 6 years since seeing a similar adaptation. It allows a bit of leeway in the means of lean versus fat proteins and still provides a good balance of being more mindful for healthy eating with a comfort food staple. 


  • For tomato topping:

    • 1 (8-ounce) can tomato sauce

    • 1 (6-ounce) can tomato paste

    • 1/4 cup sugar substitute (recommended: Splenda)

    • 2 teaspoons white vinegar or water

  • For meatloaf:

    • 1 pound Ground Bison or All Natural Ground Beef

    • 1 pound Ground Pork

    • 2 eggs

    • 1/2 cup fresh (yes fresh) grated Parmesan

    • 1/4 cup red onion, diced small

    • 1/4 cup roasted or fresh red bell peppers, diced

    • 2 tablespoons chopped fresh parsley leaves

    • 2 cloves garlic, minced

    • 1/2 teaspoon dried oregano

    • 1/2 teaspoon dried basil

    • 1 teaspoon kosher salt

    • 1/2 teaspoon freshly ground black pepper

    • 1/4 pound prosciutto

    • 1/4 pound provolone cheese, sliced


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 reads 165 degrees F. Drain and discard fat and let it rest at least 10 minutes before slicing.

Enjoy with your favorite green veggie combo-nation! I enjoy grilled asparagus with this meal. Give this a go, and enjoy the process. Feel free to mess around with the meat and veggie choices. Make it your own, the only way to get any good at cooking is just like getting better at chin ups. You want to get better at chin ups? Do more chin ups. Want to become a better cook? Cook more often. Extra bonus for both? You get stronger when practicing and you get to eat the screwed up dish.