Festive Meat Loaf Pinwheel Recipe

Festive Meat Loaf Pinwheel Recipe photo by Taste of Home

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Most people wouldn't think of serving meat loaf for a holiday gathering, but think again! It's wonderful for a crowd because its hearty, zesty flavor appeals to all. —Vera Sullivan, Amity, Oregon

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Festive Meat Loaf Pinwheel Recipe

Prep: 20 min. Bake: 1-1/4 hours

Yield: 15-20 Servings

20 75 95

Ingredients

3 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup ketchup
2 teaspoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 garlic clove, minced
2 teaspoons salt
1/2 teaspoon pepper
5 pounds lean ground beef (90% lean)
3/4 pound thinly sliced deli ham
3/4 pound thinly sliced Swiss cheese
TOMATO PEPPER SAUCE:
1/2 cup finely chopped onion
2 celery ribs, cut into 1-1/2 inch-julienne strips
1/2 medium green pepper, cut into 1-1/2-inch julienne strips
1 garlic clove, minced
1 to 2 teaspoons olive oil
2 cups chopped fresh tomatoes
1 cup beef broth
1 bay leaf
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons cold water

Directions

In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. On a piece of heavy-duty foil, pat beef mixture into a 17-in. x 15-in. rectangle. Cover with ham and cheese slices to within 1/2 in. of edges.
Roll up tightly jelly-roll style, starting with a short side. Place seam side down in a roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°.
In a large saucepan, saute the onion, celery, green pepper and garlic in oil for 3-5 minutes or until tender. Add tomatoes, broth, bay leaf, sugar, salt and thyme. Simmer, uncovered, for 30 minutes. Discard bay leaf.
Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain meat loaf. Serve with sauce. Yield: 15-20 servings.

Originally published as Festive Meat Loaf Pinwheel in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p58

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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(1-1) of 1 reviews

Reviewed on Jan. 14, 2010 by KelsM

This is such a wonderful dish. It looks like you worked really hard and it tastes even better. However, it does make a mountain of food. Don't be afraid to cut the recipe into halves or thirds but make all the sauce, it is what makes this dish so great.