Festive Meat Loaf Pinwheel
Dress up basic meat loaf for a special occasion dinner when company is visiting. This crowd-sized pinwheel features deli ham, Swiss cheese and a homemade tomato sauce. —Vera Sullivan, Amity, Oregon
Ingredients
- 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
- tomato pepper sauce:
- 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
Directions
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1Preheat oven to 350°. 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 to within 1/2 in. of edges.
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2Roll up tightly jelly-roll style, starting with a short side. Place seam side down in a roasting pan. Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer reads 160°.
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3In a large saucepan, saute 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.
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4Combine 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.
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