- 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 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
- 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 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.
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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Italian Spiral Meat Loaf
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"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."
"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."
"LOVE this meatloaf and I'm not a meatloaf fan! QUESTION: What are the instructions for cooking after freezing? Do I thaw first?"
"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!"