Beef Florentine Pinwheel

Recipe: Florentine Beef Pinwheel

This freezes well, and I have also made miniature versions to go in the Headmaster’s lunches.

It’s basically a glorified meatloaf, but it can look quite elegant, and you can vary the filling for a wide variety of flavors.

1 1/2 pounds of ground meat (beef, venison, turkey, etc)
3/4 cup crumbs – or ground pork rinds
1 egg
salt to taste
1/8 tsp of pepper

OR: your usual meatloaf recipe.

Filling:
10 ounce package of frozen chopped spinach, thawed and drained (I squeeze a thawed package out like a sponge, squeezing the liquid into a jar and then using that liquid as the base for a light spinach soup)
3/4 cup mozzarella cheese
3 tablespoons parmesan cheese
a teaspoon or two of Italian herbs (parsley, basil, oregano, thyme)
garlic powder to taste
3 tablespoons ketchup

Directions: combine meet, egg, about a teaspoon of salt and pepper. Mix thoroughly/ or make you usual meatloaf and mix the meat well.

Combine the drained spinach, 1/2 cup of mozarella, parmesan cheese, a little more salt, Italian spices, and and the garlic powder.

 Spread beef mixture on waxed paper or parchment paper and pat into 14 x 10-inch rectangle. Spread spinach mixture over beef to 3/4-inch of edge on all sides.

In this example we used cheddar cheese because we did not have mozzarella, and we spread it far too close to the edges.

 Roll up, jelly-roll fashion, starting at the long end furthest from you. I start here because I am rolling to the edge of the counter, where I will be able to just sort of gently slide the roll into my baking pan. It will tear, but I can push the torn edges back together in the pan. The waxed paper will also tear- that doesn’t mean you did something wrong.

Press beef mixture over spinach filling at both ends to seal. Place loaf, seam side down,

on rack in open roasting pan.

Or you can wrap it in foil put it in a pan to keep the bottom flat and level, and freeze it at this point.

If you are baking it now, bake for forty-five minutes to an  hour. It depends on how thin you pressed the meat to begin with.  Spread ketchup over loaf if desired; continue baking 15 minutes. Sprinkle remaining 1/4 cup mozzarella cheese over loaf. Sprinkle with additional Italian seasoning, if desired.

We did not do any of that. We just baked it along with some small red potatoes (to use oven heat more efficiently) and then we pulled it from the oven and ate it.  My husband declares it the best meatloaf he’s ever had.

This serves six, or perhaps four if you have a teen-aged boy or two. You can divide the meat mixture into four sections and make four mini meatloaves. They only need to bake about 20 minutes each, and they also freeze well.

You can vary the fillings- mushrooms, mashed potatoes, swiss cheese and chard.  You should dice the onions much smaller than we did.=)

Leftovers, if you have any, are tasty in sandwiches.

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2 Comments

  1. Lesley
    Posted February 23, 2012 at 4:19 am | Permalink
  2. Lesley
    Posted February 23, 2012 at 4:19 am | Permalink

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