Recipe: Italian Pinwheel Meat Loaf (using ham and mozzarella)

ITALIAN PINWHEEL MEAT LOAF

"I've been making this meat loaf for over 20 years. Guests always think I went to a lot of trouble since the spiral slices are so pretty and delicious. but, it's easy to prepare." - Gail Buss Westminster, Maryland

2 eggs, lightly beaten
3/4 cup seasoned bread crumbs
1/2 cup spaghetti sauce or ketchup
1 tablespoon minced fresh parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds lean ground beef
16 slices part skim milk mozzarella cheese, divided use
4 ounces deli ham
Additional spaghetti sauce, warmed (optional, for serving)

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.

On a piece of heavy-duty foil, pat beef mixture into a 12x10-inch rectangle. Layer with six cheese slices, ham and six more cheese slices. Roll up jelly roll-style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13x9x2-inch baking dish.

Bake, uncovered, at 350 degrees F for 70 minutes or until no pink remains and a meat thermometer reads 160 degrees F. Top with remaining cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.

Serve with additional spaghetti sauce if desired.

Makes 8 servings
Source: Taste of Home magazine, Classic Ground Beef