Italian Pinwheel Meat Loaf 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 16 slices part-skim mozzarella cheese, divided 4 ounces deli ham Additional spaghetti sauce, warmed, optional Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Italian Pinwheel Meat Loaf cont. 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Italian Pinwheel Meat Loaf Yield: 8 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008