If you’re tired of the same old meatloaf, try this stunning Pinwheel Meatloaf. It’s a beautiful spiral of savory filling and tender meat that looks impressive but is surprisingly simple to make. This versatile dish is perfect for weeknights or entertaining.
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Why You’ll Love This Pinwheel Meatloaf
- Showstopper presentation: The beautiful spiral looks professionally made.
- Balanced flavors: Every bite includes a bit of the delicious filling.
- Simple assembly: Rolling it up is easier than it looks.
- Moist and tender: The rolling method locks in juices for a never-dry result.
Ingredients & Tools
For the Meat Mixture:
- 900 g ground beef (80/20 blend for best flavor and moisture)
- 1 large egg, lightly beaten
- 100 g breadcrumbs (panko works great for a lighter texture)
- 1 small yellow onion, finely grated or minced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the Filling:
- 150 g fresh spinach, roughly chopped
- 150 g shredded mozzarella cheese
- 100 g thinly sliced prosciutto or ham
- 60 g sun-dried tomatoes, patted dry and chopped
For the Glaze:
- 80 g ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A large mixing bowl, a standard baking sheet, parchment paper, a rolling pin (or a wine bottle!), and a sharp serrated knife for clean slicing.
Notes: The quality of your ground beef really matters here—don’t go too lean, or you’ll risk a dry loaf. And that filling combo of spinach, mozzarella, and sun-dried tomatoes? It’s a classic for a reason, creating little pockets of salty, cheesy, and tangy goodness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 75 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the parchment paper. This is your secret weapon for a stress-free roll. It prevents sticking and gives you something to hold onto as you create that perfect spiral.
- Why grate the onion? Grating the onion (instead of dicing it) incorporates its flavor and moisture evenly throughout the meat mixture without creating large, crunchy chunks. It makes for a much more uniform and tender texture.
- Pat your fillings dry. Any excess moisture from the spinach or sun-dried tomatoes can make the meat mixture soggy and harder to roll. A quick pat with a paper towel makes a world of difference.
- Get your hands in there. For a meatloaf that holds together well, you really need to mix the meat mixture with your hands. It’s the best way to ensure everything is evenly distributed without overworking the meat.
How to Make Pinwheel Meatloaf
Step 1: Prepare the Meat Mixture. In your large mixing bowl, combine the ground beef, egg, breadcrumbs, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and pepper. Now, use your hands to mix everything together. You want it to be just combined—don’t overmix it, or the meatloaf can become tough. The mixture should be moist and hold together when you press it.
Step 2: Create the Meat Canvas. Tear off a large piece of parchment paper and place it on your counter. Transfer the meat mixture onto the parchment and use your hands to press it into a rough rectangle, about 30×25 cm (12×10 inches). The trick is to get it as even as possible in thickness—about 1.5 cm (1/2 inch) thick. A rolling pin can help you smooth it out, but your hands work just fine.
Step 3: Layer on the Filling. Now for the fun part! Arrange the slices of prosciutto in a single layer over the meat, leaving a 2 cm (3/4 inch) border around all the edges. Next, scatter the chopped spinach evenly, followed by the shredded mozzarella and the chopped sun-dried tomatoes. Press the fillings down gently so they adhere to the meat.
Step 4: The Big Roll. Starting from one of the shorter ends, use the parchment paper to help you lift and tightly roll the meatloaf up, just like a jelly roll. Don’t worry if a little filling peeks out the sides. Once it’s fully rolled, gently press the seam to seal it, and then pinch the ends closed to encase the filling completely.
Step 5: Transfer and Glaze. Carefully lift the rolled meatloaf (using the parchment as a sling) and place it seam-side down on a parchment-lined baking sheet. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Brush about half of this glaze generously over the top and sides of the meatloaf.
Step 6: Bake to Perfection. Pop the meatloaf into a preheated 190°C (375°F) oven and bake for 30 minutes. Then, pull it out and brush with the remaining glaze. Return it to the oven for another 15-20 minutes. You’ll know it’s done when the internal temperature reaches 75°C (165°F) and the exterior is beautifully glazed and caramelized in spots.
Step 7: The Most Important Step—Rest! Once out of the oven, let the pinwheel meatloaf rest on the baking sheet for at least 10-15 minutes. This allows the juices to redistribute and the structure to set. If you slice it immediately, all those lovely juices will run out, and the spiral might fall apart. Patience is key here!
Step 8: Slice and Serve. Using a sharp serrated knife, carefully slice the meatloaf into 4 cm (1.5 inch) thick rounds. You’ll be rewarded with that stunning spiral pattern in every single slice. Serve immediately and watch the delighted faces around your table.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 3-4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 350°F oven for 10-15 minutes or in a covered skillet with a splash of water.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, fluffy potatoes are the perfect vehicle for sopping up any delicious meat juices from the plate.
- Simple Roasted Green Beans — Their slight crunch and earthy flavor provide a wonderful textural and visual contrast to the rich, savory meatloaf.
- Buttered Egg Noodles — A humble, classic side that lets the pinwheel meatloaf truly shine, adding just a simple, comforting carb to the meal.
Drinks
- A Medium-Bodied Red Wine — A nice Chianti or Pinot Noir has enough acidity to cut through the richness of the meat and cheese without overpowering the dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help to cleanse the palate between bites.
- A Dark Amber Ale — The malty, caramel notes in the beer mirror the flavors in the glaze and complement the savory beef beautifully.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and oat topping feel like a natural, homey follow-up to the hearty main course.
- Dark Chocolate Pots de Crème — A rich, silky chocolate dessert provides a luxurious and decadent finish that contrasts nicely with the savory meal.
- Lemon Sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser and a light way to end a satisfying dinner.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too much, the proteins tighten up, resulting in a dense, tough, and rubbery texture. Mix just until everything is combined.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven is a recipe for a crumbled mess. Letting it rest allows the proteins to relax and reabsorb the juices.
- Mistake: Using a loaf pan. A pinwheel meatloaf needs to be baked free-form on a baking sheet. A loaf pan will steam the meat, prevent the exterior from caramelizing, and make it impossible to get that signature spiral shape.
- Mistake: Overstuffing the roll. It’s exciting to load up on fillings, but if you add too much, the meatloaf can burst open while baking. Leave that border and don’t pile the filling more than a centimeter or so high.
Expert Tips
- Tip: Chill before rolling. If you have a few extra minutes, pop the pressed-out meat rectangle (on the parchment) into the fridge for 15 minutes. A slightly firmer base is much easier to roll up neatly without tearing.
- Tip: Customize your fillings. This recipe is a template! Swap the spinach for sautéed mushrooms, the mozzarella for provolone or feta, and the sun-dried tomatoes for roasted red peppers. Make it your own!
- Tip: Use a thermometer. The most reliable way to know your meatloaf is perfectly cooked is to use an instant-read thermometer. Aim for 75°C (165°F) in the center of the meat roll for both safety and ideal juiciness.
- Tip: Create a flavor-packed glaze. Experiment with your glaze! Add a splash of soy sauce for umami, a bit of sriracha for heat, or swap the ketchup for barbecue sauce for a smokier flavor profile.
FAQs
Can I make Pinwheel Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, roll it up, and keep it wrapped in the parchment paper on the baking sheet in the refrigerator for up to 24 hours before you plan to bake it. Just let it sit at room temperature for about 20-30 minutes before putting it in the oven, and you may need to add a few extra minutes to the baking time since it will be going in cold.
What’s the best way to reheat leftovers?
The microwave can make the meat rubbery. For the best results, reheat individual slices in a 175°C (350°F) oven for about 10-15 minutes, or until warmed through. You can also reheat them in a skillet with a tiny splash of water over medium-low heat, covered, which helps to steam them back to tenderness.
Can I use a different type of ground meat?
Of course! A mix of ground beef and pork is fantastic, or you can use all ground turkey or chicken. Just be aware that leaner meats like poultry can dry out more easily, so you might want to add an extra tablespoon of olive oil or an additional egg yolk to the mixture to help keep it moist.
My meatloaf cracked while baking. What happened?
A small crack or two is very common and nothing to worry about! It usually happens if the roll was very tight or if the oven temperature was a bit high. It doesn’t affect the taste at all. To minimize cracking, make sure your meat layer is even and don’t roll it *too* tightly—a firm but gentle roll is the goal.
Can I freeze a cooked Pinwheel Meatloaf?
You sure can. Let the baked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as described above. The texture might be a tiny bit different, but it will still be delicious.
Pinwheel Meatloaf
Learn how to make this stunning Pinwheel Meatloaf with a savory spinach and cheese filling. It's easier than it looks and perfect for dinner. Get the recipe now!
Ingredients
For the Meat Mixture:
-
900 g ground beef (80/20 blend for best flavor and moisture)
-
1 large egg (lightly beaten)
-
100 g breadcrumbs (panko works great for a lighter texture)
-
1 small yellow onion (finely grated or minced)
-
2 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried Italian seasoning
-
1 tsp salt
-
0.5 tsp freshly ground black pepper
For the Filling:
-
150 g fresh spinach (roughly chopped)
-
150 g shredded mozzarella cheese
-
100 g thinly sliced prosciutto or ham
-
60 g sun-dried tomatoes (patted dry and chopped)
For the Glaze:
-
80 g ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
In your large mixing bowl, combine the ground beef, egg, breadcrumbs, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and pepper. Now, use your hands to mix everything together. You want it to be just combined—don’t overmix it, or the meatloaf can become tough. The mixture should be moist and hold together when you press it.01
-
Tear off a large piece of parchment paper and place it on your counter. Transfer the meat mixture onto the parchment and use your hands to press it into a rough rectangle, about 30x25 cm (12x10 inches). The trick is to get it as even as possible in thickness—about 1.5 cm (1/2 inch) thick. A rolling pin can help you smooth it out, but your hands work just fine.02
-
Arrange the slices of prosciutto in a single layer over the meat, leaving a 2 cm (3/4 inch) border around all the edges. Next, scatter the chopped spinach evenly, followed by the shredded mozzarella and the chopped sun-dried tomatoes. Press the fillings down gently so they adhere to the meat.03
-
Starting from one of the shorter ends, use the parchment paper to help you lift and tightly roll the meatloaf up, just like a jelly roll. Don't worry if a little filling peeks out the sides. Once it's fully rolled, gently press the seam to seal it, and then pinch the ends closed to encase the filling completely.04
-
Carefully lift the rolled meatloaf (using the parchment as a sling) and place it seam-side down on a parchment-lined baking sheet. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Brush about half of this glaze generously over the top and sides of the meatloaf.05
-
Pop the meatloaf into a preheated 190°C (375°F) oven and bake for 30 minutes. Then, pull it out and brush with the remaining glaze. Return it to the oven for another 15-20 minutes. You’ll know it’s done when the internal temperature reaches 75°C (165°F) and the exterior is beautifully glazed and caramelized in spots.06
-
Once out of the oven, let the pinwheel meatloaf rest on the baking sheet for at least 10-15 minutes. This allows the juices to redistribute and the structure to set. If you slice it immediately, all those lovely juices will run out, and the spiral might fall apart. Patience is key here!07
-
Using a sharp serrated knife, carefully slice the meatloaf into 4 cm (1.5 inch) thick rounds. You’ll be rewarded with that stunning spiral pattern in every single slice. Serve immediately and watch the delighted faces around your table.08
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