RECIPE CARB COUNTER RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
• In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
• Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
• Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

Steps:

• Preheat oven to 350°F.
• Dice onion. Drain and rinse both black beans and olives.
• Place a large skillet on the stovetop on medium heat. Add ground beef and allow it to brown completely.
• Mix onion into the meat and allow it to soften.
• Add taco seasonings, water, lime juice, half of your shredded cheese, black beans and olives to the skillet (reserve a handful of olives to sprinkle on top if desired). Mix everything together.
• Remove skillet from the heat.
• Create three layers of low carb taco shells and ground beef in an 8×8 casserole dish, starting with shells and ending with taco filling. Top with remaining cheese and black olives (if you reserved some from step 5).
• Bake for 10-15 minutes until cheese is melted. Allow to cool!
• Cut into squares and plate. Add desired toppings and enjoy!