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Italian Spiral Meat Loaf Recipe

Italian Spiral Meat Loaf Recipe photo by Taste of Home

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Take a classic comfort food to delicious new heights with this impressive recipe. Sausage, pizza sauce and mozzarella give this entree its Italian accent. —Megan Krumm, Schererville, Indiana

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Italian Spiral Meat Loaf Recipe

Prep: 40 min. Bake: 1-1/4 hours

Yield: 12 Servings

40 75 115

Ingredients

2 eggs, lightly beaten
1 cup pizza sauce, divided
1 cup seasoned bread crumbs
1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
1 pound bulk Italian sausage
1/2 pound sliced deli ham
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (6 ounces) sliced mushrooms, drained

Directions

Preheat oven to 375°. In a large bowl, combine the eggs, 3/4 cup pizza sauce, bread crumbs, onion, green pepper, oregano, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well.
On a piece of parchment paper, pat beef mixture into a 12x10-in. rectangle. Layer with ham, 1-1/2 cups cheese and mushrooms over beef mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling parchment paper away as you roll. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish; brush with remaining pizza sauce.
Bake, uncovered, 1 hour. Sprinkle with cheese. Bake 15-20 minutes or until no pink remains and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 12 servings.

Nutritional Facts 1 slice equals 386 calories, 23 g fat (9 g saturated fat), 130 mg cholesterol, 981 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Italian Spiral Meat Loaf in Taste of Home February/March 2011, p30

Light-Bodied Red Wine

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

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Reviews for Italian Spiral Meat Loaf

Italian Spiral Meat Loaf

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(1-10) of 35 reviews

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Reviewed on Jan. 07, 2013 by belleami

I have made this 3 times, twice I cut recipe in half and it was still great. Good recipe for large group of guests.

Reviewed on Oct. 19, 2012 by santosdebbie2010

we loved this recipe! best meat loaf I have tried.

Reviewed on Apr. 23, 2012 by cla565

My family devours this Meat-loaf every time I make it!

Reviewed on Feb. 03, 2012 by trixier

This is the best Meatlof I have ever made! Husband approved!!! This hearty and delicious recipe also made a great presentation on a platter. There will be plenty of leftovers as I made it for 2. This recipe could easily be made for a buffet or larger group. Very pleased!!!

Reviewed on Jan. 30, 2012 by Glenda B

I have a husband that hates meatloaf. I've tried many different recipes with no luck.

He gave me the go ahead to try this one and he loved it! Thank you for sharing it.

Reviewed on Jan. 02, 2012 by justmbeth

Very hearty meatloaf. Makes great sandwiches the next day.

Reviewed on Sep. 24, 2011 by mariekelly

Ok I need some help! The first time I made this, it turned out perfect! Great recipe. But every time I've made it since then, the seam comes undone while its baking and the cheese leaks out into the pan. Then when I slice it, its hollow :( Any ideas on how to make it stay together? I did nothing different from the first time, so I dont know what I'm doing wrong everytime since!

Reviewed on Sep. 20, 2011 by mkbickham

My husband loves this, it is very flavorful and meaty.

Reviewed on Sep. 20, 2011 by GFEZ6

I love this meatloaf. Since trying it a couple of months ago, it is the only meatloaf that I make. My family was never fond of meatloaf until I made this one. This is definite a keeper at our house. This recipe does make a big loaf, but sometimes I make two, one for dinner, and one for the freezer. We just love it.

Reviewed on Sep. 19, 2011 by RedRain

Having problems rolling the meatloaf? Use plastic wrap atop a PAM'ed cookie sheet! The cookie sheet helps to form the meatloaf and the plastic wrap makes rolling it a breeze! Just peel the wrap off as you go and gently slide it onto the greased cookie sheet and bake! These chefs make these things far too difficult and parchment paper doesn't have the pliability that plastic wrap has. KISS!

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