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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | can (6 oz) | tomato paste | 1/2 | can, 15 oz (303 x 406) | tomato sauce | 1/4 | cup | Splenda White Sugar blend | 2 | teaspoons | red wine vinegar | 2 | pounds | blade roast | 2 | extra large | eggs | 1/2 | cups | grated parmesan | 1/4 | cup, chopped | Onion, chopped | 1/4 | cup, chopped | Peppers, sweet, red, raw, chopped | 2 | tablespoon | parsley, chopped | 2 | cloves | garlic minced | 1/2 | teaspoon | oregano | 1/2 | teaspoon | basil | 1 | teaspoon | sea salt or kosher salt (medium to fine grain) | 1/2 | teaspoon | black pepper, ground | 1/4 | pound | Prosciutto | 4 | ounces | provolone cheese |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees F;
In a small bowel mix together the tomato topping ingedients;
In a large bowel mix together the eggs, beef, parmasean, vegetables herbs and seasonings;
Form meatloaf;
Place proscuitto on top, followed by provolone and roll like a burrito;
Spread tomato topping over top, after placing seam side down in baking pan. Bake and hour and 15 minutes. Let rest 10 minutes before serving |
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