A delicious spin on plain old meatloaf. The center is filled with a blend of mozzarella cheese, spinach and thinly sliced salami. You’ll never notice that this meatloaf isn’t made with breadcrumbs. Serve with broccoli, zucchini or green beans and pass on the garlic bread for a truly low carb meal.
Low Carb Italian Meatloaf
1 1/2 to 2 lbs ground beef
1 small onion, diced
1/2 green pepper, diced
2 large eggs
8 oz of frozen chopped spinach, thawed and drained
1 cup mozzarella cheese
10 to 15 thin slices of Genoa salami
2 teaspoons garlic, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
Preheat oven to 350F. Lay out a sheet of foil about 16 or 17 inches long.
In a large bowl combine ground beef, onion, green pepper, eggs, salt, pepper, oregano and basil. Mix well with hands. Place mixture on foil and press out into a thin layer that almost reaches the edges. Top the meat mixture with spinach. Follow it by sprinkling on the mozzarella cheese. Finish by spreading slices of salami over the cheese.
Using the foil gently begin rolling the meat from the short end. Once completely rolled use the foil to transfer the meatloaf to a pan.
Bake for 1 hour to 1 hour 15 minutes or until a meat thermometer registers 160F in the center. Let stand for 10 minutes before slicing. Serve with a bit of marinara sauce drizzled over the top.
Serves 7 to 8 (amounts below based on 7 slices)
Calories: 422
Fat: 32 grams
Total Carbs: 2.6 grams
Fiber 1.0 grams
Protein: 30 grams
This post is being linked back to Fight Back Friday at the Food Renegade. Stop in to check out all the other great recipes, tips and ideas.
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