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Vegetable Pinwheel Roll

 Vegetable Pinwheel Roll
A friend shared the recipe for this complete meal loaf. The smoky bacon flavor blends beautifully with the vegetables and cheese. - Sharee Crouser, Martinez, Georgia
8 ServingsPrep: 30 min. Bake: 1 hour


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 package (10 ounces) frozen mixed vegetables
  • 1 egg
  • 1 tablespoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 cup shredded process cheese (Velveeta)
  • 4 bacon strips


  • In a skillet, saute onion in butter. Add vegetables. Cover and cook
  • for 5 minutes or until tender; drain and set aside. In a bowl,
  • combine the egg, mustard, Worcestershire sauce, salt and pepper.
  • Crumble beef over mixture and mix well. On a large piece of
  • heavy-duty foil, pat beef mixture into a 16-in. x 10-in. rectangle.
  • Cover with vegetable mixture to within 1 in. of edges. Sprinkle with
  • cheese. Roll up, jelly-roll style, starting with a short side and
  • peeling away foil while rolling. Seal seam and ends. Place seam side
  • down in a greased 13-in. x 9-in. baking dish. Top loaf with bacon
  • strips. Bake, uncovered, at 350° for 1 hour or until meat is no
  • longer pink and a meat thermometer reads 160°; drain. Yield: 8

2 of 2

Vegetable Pinwheel Roll (continued)

Directions (continued)

  • servings.
You can easily use whatever vegetable or combination of vegetables your family enjoys in Vegetable Pinwheel Roll.
Nutritional Facts: 1 serving (1 each) equals 347 calories, 23 g fat (10 g saturated fat), 120 mg cholesterol, 680 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.