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Stuffed Italian Meatloaf
Stuffed Italian Meatloaf served Over A Broccoli & Tomato Pasta What You Need... 1 1/2 to 2 lbs Lean Ground Meat 1 Extra Large Egg or 2 Small ones 3 cloves of fresh Garlic 3 pieces of your low sodium bread 6 slices of a lower sodium ham ( I recommend Boars Head Meats) 6 Slices of provolone cheese 1 Tbs Grated Parmesan Cheese 1 small onion diced 1 Tbs parsley flakes or fresh chopped up 1 1/2 cups fresh baby spinach leaves Salt Substitute Fresh Ground Pepper DIRECTIONS Mix all your ingredients together in a large bowl EXCEPT the ham, baby spinach and provolone cheese. Thoroughly mix the ingredients with your hands blending them into the meat to an even consistency. Cover a 10 X 14 cooking sheet with wax paper. Take your meatloaf mixture and flatten across the wax paper on the pan so that it is about 1/2 to 3/4 inch thick on the wax paper, almost the size of the pan you are using. The wax paper is so that the meat doesn't stick to the pan when you roll it up. When the meat is flattened out evenly layer it with the baby spinach, ham and provolone cheese. Starting along the long side of the pan you want to roll the meat into a roll. Do this by using the wax paper to lift it, pulling away the wax paper before it rolls into the meat. This should make you about a 4 inch high roll, the length of the pan. Bake in a 400º pre-heated oven for about 25-30 minutes. GREAT SERVED OVER PASTA!
Makes 12-14 slices Sodium Per Slice 201 per slice (based on 12 slices) Calories Per Slice 118 per slice (based on 12 slices)
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