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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

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

Printed from tasteofhome.com Sep 5, 2008

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Italian Pinwheel Meat Loaf cont.

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.