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Italian Spiral Meat Loaf

 Italian Spiral Meat Loaf
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
12 ServingsPrep: 40 min. Bake: 1-1/4 hours


  • 2 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 Johnsonville® Mild Ground 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


  • 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.
  • 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

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Italian Spiral Meat Loaf (continued)

Directions (continued)

  • 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.
  • 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. Yield: 12 servings.
Nutritional Facts: 1 slice equals 386 calories, 23 g fat (9 g saturated fat), 130 mg cholesterol, 981 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.