Festive Meat Loaf Pinwheel Recipe
Festive Meat Loaf Pinwheel Recipe photo by Taste of Home
Next Recipe

Festive Meat Loaf Pinwheel Recipe

Read Reviews
5 2 3
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:15-20 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 15-20 servings


  • 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
  • 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


  1. 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.
  2. 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°.
  3. 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.
  4. 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.

Reviews for Festive Meat Loaf Pinwheel

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
_nlfPA User ID: 1879224 254370
Reviewed Sep. 20, 2016

"This is really a very good recipe. I will definitely make it again."

KelsM User ID: 4803428 33225
Reviewed Jan. 14, 2010

"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."

Loading Image