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Italian Pinwheel Meat Loaf Recipe

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I have been making this main dish for at least 20 years. I assemble it early in the day and just pop them in the oven when it's time.—Gail Buss, Westminster, Maryland

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Italian Pinwheel Meat Loaf Recipe

Prep: 25 min. Bake: 1-1/4 hours + standing

Yield: 8 Servings

25 75 100

Ingredients

2 eggs, lightly beaten
3/4 cup seasoned bread crumbs
1/2 cup spaghetti sauce or ketchup
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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16 slices part-skim mozzarella cheese, divided
4 ounces deli ham
Additional spaghetti sauce, warmed, optional

Directions

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 10-in. rectangle. Layer with six cheese slices, ham and six more cheese slices.
Roll up jelly roll-style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 70 minutes or until no pink remains and a meat thermometer reads 160°. Top with remaining cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional spaghetti sauce if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 428 calories, 25 g fat (12 g saturated fat), 175 mg cholesterol, 785 mg sodium, 11 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Italian Pinwheel Meat Loaf in Taste of Home August/September 2006, p33

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Italian Pinwheel Meat Loaf

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Reviewed on Sep. 19, 2011 by lynn in ma

I also cut the recipe in half but added about 1/2 c. minced onions instead of onion powder. The onions exude some water, keeping the meat loaf moister.