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Italian Pinwheel Meat Loaf

 Italian Pinwheel Meat Loaf
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
8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 16 slices part-skim mozzarella cheese, divided
  • 1/4 pound thinly sliced 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 remains

2 of 2

Italian Pinwheel Meat Loaf (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 428 calories, 25 g fat (12 g saturated fat), 175 mg cholesterol, 785 mg sodium, 11 g carbohydrate, 1 g fiber, 39 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.