Roasted Garlic, Tomato & Provolone Stuffed Meatloaf

Healthyby30 · February 2011

I got a lot of feedback and messages for the spinach and mozzarella meatloaf http://www.myfitnesspal.com/topics/show/150466-spinach-and-cheese-stuffed-meatloaf so I decided to try something new. This was really tasty! I use the same base recipe, only changing a few things. Now it looks like A LOT of garlic, but remember, roasted garlic is no where near as strong as raw garlic!

2 lbs lean ground beef
2 egg whites
1 cup soft bread crumbs (I use aunt millie's light whole grain, 2 slices)
1 small onion, chopped
30 cloves garlic (approx 2 large or 3 medium heads)
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp worcestershire sauce
4 slices reduced fat provolone, halved
2 14 1/2 oz cans no salt added diced tomatoes, drained
1 Tbsp. Extra Virgin Olive Oil

Preheat oven to 375. Grease a 9x13" pan.

Remove outside skin of garlic heads- just whatever peels off easily, keep cloves all together. Cut about 1/4" off tops of garlic heads. Rub about 1 tsp of EVOO over the top of each head of garlic, wrap both in foil and throw in oven for about 35-45 min. A knife should insert without any resistance when they are finished. Remove from foil and allow to cool until ready to handle. Once cooled, squeeze from bottom of heads and the garlic should easily come out away from skins. Mince or mash garlic once removed, set aside.

Mix together ground beef, egg whites, bread crumbs, half of mashed garlic, onion, oregano, basil, 1 can tomatoes, and worcestershire sauce. Spread half the meat mixture onto the greased pan, leaving about 1" on sides Top with remaining garlic, 1/2 can remaining tomatoes and slices of provolone, leaving 1/2" on sides. Add remaining meat mixture over top spreading out evenly and sealing edges with bottom layer. Top with remaining tomatoes. Bake for approximately 1 hour.

This makes 8 servings.

Per Serving:
Calories 289, Carbs 13, Fat 15, Protein 26, Fiber 3, Sodium 175

MotorMowth · February 2011

Sounds delicious! Can't wait to give it a shot!

carcar63 · February 2011

that sounds sooo yummy, I'm going to have to try it.
Thanks

freerange · February 2011

Sounds great, I have a question, (I'm a guy) what do you mean by leaving 1" on the sides. 1" around the sides between meat mixture and pan, or 1" from top of pan to top of meat mixture?

katapple · February 2011

yum! Going to give this one a try, been looking for a good meatloaf recipe!

ajbeans · February 2011

Wow, that sounds phenomenal! Although I'm thinking maybe I shouldn't make it. I'll eat it all by myself.

heyitsmekatie · February 2011

you had me at provolone! thanks for sharing!!

Healthyby30 · February 2011

Sounds great, I have a question, (I'm a guy) what do you mean by leaving 1" on the sides. 1" around the sides between meat mixture and pan, or 1" from top of pan to top of meat mixture?

Sorry, I meant around the sides of the pan!