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

Italian Spiral Meat Loaf Recipe

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
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

Ingredients

  • 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

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.

Directions

  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. Yield: 12 servings.
Originally published as Italian Spiral Meat Loaf in Taste of Home February/March 2011, p30

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.

Light-Bodied Red Wine

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

Reviews for Italian Spiral Meat Loaf

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
Reviewed Oct. 8, 2014

"Excellent!!"

MY REVIEW
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?"

MY REVIEW
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!"

MY REVIEW
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.JanieVolunteer Field Editor.( Cooks Corner )"

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