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Festive Meat Loaf Pinwheel

 Festive Meat Loaf Pinwheel
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
15-20 ServingsPrep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 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 ground beef
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    With Johnsonville Italian Sausage.

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  • 3/4 pound thinly sliced deli ham
  • 3/4 pound thinly sliced Swiss cheese
  • TOMATO PEPPER SAUCE:
  • 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

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Festive Meat Loaf Pinwheel (continued)

Ingredients (continued)

  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions

  • 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.
  • 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°.
  • 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.
  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.