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Festive Meat Loaf Pinwheel

Most people wouldn't think of serving meat loaf for a holiday gathering, but think again! It's wonderful for a crowd because its hearty, zesty flavor appeals to all. —Vera Sullivan, Amity, Oregon
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours
  • Makes
    20 servings


  • 3 large eggs
  • 1 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1/4 cup ketchup
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 pounds lean ground beef (90% lean)
  • 3/4 pound thinly sliced deli ham
  • 3/4 pound thinly sliced Swiss cheese
  • 1/2 cup finely chopped onion
  • 2 celery ribs, chopped
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 to 2 teaspoons olive oil
  • 2 cups chopped fresh tomatoes
  • 1 cup beef broth
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  • In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix lightly but thoroughly. On a piece of heavy-duty foil, pat beef mixture into a 17x15-in. rectangle. Cover with ham and cheese slices to within 1/2 in. of edges.
  • Roll up tightly jelly-roll style, starting with a short side. Place seam side down in a roasting pan. Bake, uncovered, at 350° until a thermometer reads 160°, 1-1/4 to 1-1/2 hours.
  • In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender, 3-5 minutes. Add tomatoes, broth, bay leaf, sugar, salt and thyme. Simmer, uncovered, for 30 minutes. Discard bay leaf.
  • Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain meat loaf. Serve with sauce.
Nutrition Facts
1 slice: 319 calories, 17g fat (7g saturated fat), 124mg cholesterol, 732mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 32g protein.

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Average Rating:
  • _nlfPA
    Sep 20, 2016

    This is really a very good recipe. I will definitely make it again.

  • KelsM
    Jan 14, 2010

    This is such a wonderful dish. It looks like you worked really hard and it tastes even better. However, it does make a mountain of food. Don't be afraid to cut the recipe into halves or thirds but make all the sauce, it is what makes this dish so great.

  • Acooks
    Feb 20, 2008

    No comment left