Italian Pinwheel Meat Loaf Recipe
Italian Pinwheel Meat Loaf Recipe photo by Taste of Home
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Italian Pinwheel Meat Loaf Recipe

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I have been making this main dish for at least 20 years. I assemble it early in the day and just pop it in the oven when it's time.—Gail Buss, Westminster, Maryland
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES: 8 servings


  • 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 (90% lean)
  • 16 slices part-skim mozzarella cheese, divided
  • 1/4 pound thinly sliced deli ham
  • Additional spaghetti sauce, warmed, optional

Nutritional Facts

1 piece: 428 calories, 25g fat (12g saturated fat), 175mg cholesterol, 785mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 39g protein.


  1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
  2. 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.
  3. 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.
  4. 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. Yield: 8 servings.
Originally published as Italian Pinwheel Meat Loaf in Taste of Home August/September 2006, p33

Light-Bodied Red Wine

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

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lynn in ma User ID: 5510054 144624
Reviewed Sep. 19, 2011

"I also cut the recipe in half but added about 1/2 c. minced onions instead of onion powder. The onions exude some water, keeping the meat loaf moister."

cookbookmom User ID: 807408 144623
Reviewed Aug. 16, 2008

"This is fabulous with the spaghetti sauce. I halved the recipe to make a smaller loaf."

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