Pinwheel Meatloaf Recipe -
Pinwheel Meatloaf Recipe

Pinwheel Meatloaf

Recipe by  

"This is one of my favorite meatloaf recipes. It's great cold and in sandwiches."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Make the filling: Coarsely chop the spinach, and place in a large bowl; set aside. Heat butter in a large heavy skillet over medium heat. Saute mushrooms and onion until onion is translucent. Transfer mushroom mixture to bowl with spinach. Mix in 1/2 cup bread crumbs, 1 egg and parsley. Season with salt, pepper and nutmeg.
  3. In a large bowl, combine ground beef, ground pork, Cheddar cheese, 1/2 cup bread crumbs, 1 egg. Season with Worcestershire sauce, salt and pepper. Place meat mixture between two sheets of waxed paper, and roll into a rectangle approximately 18x8 inches. Remove top sheet. Spread spinach mixture evenly over meat, leaving a 1/2 inch border. Roll up meat from the short end in jelly-roll style, lifting and removing paper as you go. Place loaf into an 8x4 inch loaf pan.
  4. Bake in preheated oven for about 1 hour, or until browned and juices run clear. Serve hot or cold.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2007

We really enjoyed this! Traditional meatloaf is always a favorite, but this was fun to make and tasty for something a little different...pretty too! Other than adding garlic to the mushrooms and onions (I HAVE to!) I made this as written and was very pleased. Another great comfort food recipe!

Most Helpful Critical Review
Sep 16, 2003

This was a good tasting recipe, but needed garlic in my opinion, but I'm a garlic lover. Cut the spinach up really small or it makes the loaf hard to cut. Cover the loaf for the first 45 minutes, or it will dry and be hard on the outside. Better with some gravy too. Cindy

Jan 09, 2004

I used fresh baby spinach. Added more onions. My guess the previous reviewers meatloaf fell apart, is that the instructions need to say that you should let the meatloaf rest about 10 minutes before slicing. Also I baked it on a baking sheet. In a loaf pan I think the meat just sits in the fat while cooking. A definate keeper. Thanks Karen.

Feb 10, 2011

Pretty good base recipe. I tweaked it a bit...took out the mushrooms and rolled with ham and cheese as well as the spinach mixture.

Sep 16, 2003

This was a yummy way to incorporate spinach into a meat loaf, just what I was looking for. I also added garlic and more worchestershire sauce. I only used ground beef because that was all I had on hand. I also used fresh spinach. But to my dismay the cute pinwheel roll I put into the oven crumpled. It was a terrible sight on my serving platter. Just a big mess. Luckly it was just served to my family. The flavor was great I will try this recipie again, but next time I think I will just mix everything into one loaf, no fancy stuff. Maybe run the cheddar cheese through the center.

Sep 16, 2003

This was really good! I added some garlic (of course!) and extra Worcestershire sauce to the meat, as well as some Parmesan cheese. On top I made a mixture of 1/4 C. Worcestershire sauce, 1/8 C. Honey, and 2 Tbsp prepared mustard. I put half on top to cook, which kept everything moist, and served the other half with dinner in case people wanted extra... which they did. YAY! Another dinner success. :) Thanks for the great recipe.

Jan 05, 2009

This recipie was fantastic. A friend had picked this recipie for our weekend horse get away. She put baby carrots on the botton so the meat roll could sit on them and red potatoes along side. Very easy to make and full of flavor that will be a crowd pleaser. We will make this again for ourselves and company.

Feb 17, 2011

Pinwheel Meatloaf Haiku: "Pinwheel rolled in yum! A fun way to make meatloaf! Looks pretty, tastes great!" This was the 4th time that I've made this recipe and each time, it gets better and better. I liked it a lot the 1st time when I followed the recipe exactly, and just as much w/ my small changes. I use fresh spinach, as well as sauteeing bell pepper and garlic along w/ the onion. I also haven't seen the need for egg and bread crumbs in the spinach mixture, so I skip that all-together. We've decided that we prefer the cheese sprinkled on top of the spinach mixture, rather than blended into the meats, for gooey, melty goodness. I've had the meatloaf "split" while baking and haven't determined how to avoid that (maybe I'm stuffing it w/ too much spinach and mushroom?) Regardless of how it ends up looking, it always disappears from the dinner table fast.


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 39.3 g
  • 60%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 899 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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