Roasted Garlic, Tomato & Provolone Stuffed Meatloaf

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