Italian Spiral Meat Loaf Recipe
Italian Spiral Meat Loaf Recipe photo by Taste of Home
Next Recipe

Italian Spiral Meat Loaf Recipe

Read Reviews
4.5 40 39
Publisher Photo
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
Recommended: 19 Stromboli Recipes
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours
MAKES: 12 servings


  • 2 large 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

Nutritional Facts

1 slice: 386 calories, 23g fat (9g saturated fat), 130mg cholesterol, 981mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 31g protein.


  1. 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.
  2. On a piece of parchment paper, pat beef mixture into a 12x10-in. rectangle. Layer the 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.
  3. Bake, uncovered, 1 hour. Sprinkle with remaining 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.
    Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 12 servings.
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.

Reviews for Italian Spiral Meat Loaf

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 :
cherylyoung User ID: 5912806 214224
Reviewed Dec. 7, 2014

"This has a very good and different taste from the usual meat loaf. A nice change of pace. The only thing I changed was to layer the ham, just to make it easier."

fishrgal User ID: 1182152 193075
Reviewed Oct. 30, 2014

"I made this recipe exactly as written and it was alright, but not my favorite. The ham just didn't seem to go with the rest of it. I love ham, but did not care for it this way. I will probably make this when I have to feed a lot (will not include ham next time), but my favorite recipe is still Mom's Meat Loaf by Michelle Beran."

LunaFranco User ID: 7979804 194052
Reviewed Oct. 8, 2014


GusPot User ID: 718594 115911
Reviewed May. 23, 2014

"LOVE this meatloaf and I'm not a meatloaf fan! QUESTION: What are the instructions for cooking after freezing? Do I thaw first?"

maddmudder01 User ID: 1600414 131607
Reviewed Apr. 26, 2014

"This is the only meatloaf my son will eat and the only one I've made for several years now. It will either make two smaller loaves or enough for me to slice and freeze. It reheats well. Excellent recipe - it's a keeper!"

Appy_Girl User ID: 1132413 131605
Reviewed Dec. 18, 2013

"I totally agree with the other reviewers. This is a wonderful recipe. The only changes I made was to add a 1/2 cup of ricotta cheese to the meat loaf mixture. Veal, pork and beef. Instead of rolling I simply folded in in half. Much easier to work with. This does make a very large serving. No problem. I cut the meat loaf in 1/2 and placed 1/2 of raw mixture into the freezer all ready to be baked when ready to use. Then I gently reshaped the remaining loaf and baked as directed,

This is by far one of the tastiest meat loafs that I have made in quite a while.
Volunteer Field Editor.( Cooks Corner )"

belleami User ID: 1956689 194049
Reviewed Jan. 7, 2013

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

santosdebbie2010 User ID: 5528839 114558
Reviewed Oct. 19, 2012

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

cla565 User ID: 4905181 177303
Reviewed Apr. 23, 2012

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

trixier User ID: 4684272 115901
Reviewed Feb. 3, 2012

"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!!!"

Loading Image