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Plate with meatloaf
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5 from 3 votes

Pinwheel Meatloaf

A delicious meatloaf that's stuffed with a cheesy rice mixture and rolled up!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6
Calories: 348kcal
Author: Julie Evink


  • 1 ½ ground beef
  • 1 c. bread crumbs
  • 8 oz Cheez Whiz
  • 1 egg beaten
  • ¼ tsp salt
  • 1 ½ c. cooked white rice
  • 2 Tbsp chopped parsley


  • In a mixing bowl combine meat, bread crumbs, half of the processed cheese spread, egg and salt. Mix lightly.
  • Tear off a 12’’ x 10’’ rectangle piece of tinfoil. Pat out mixture to cover foil.
  • Combine the rest of the cheese spread, rice and parsley. Spread mixture over meat. Roll up, starting at the narrow end, pulling the tinfoil away from the meat as you roll it up. Place in refrigerate for several hours or overnight.
  • Remove from fridge and cut roll into eight slices; place in baking dish.
  • Bake in preheated oven at 350 degrees for 45 minutes or until meat is done.



  • The key to making tender meatloaf is to not over mix it! You want to mix it lightly and just long enough to fully combine the ingredients. Overworking it can make it tough, so use a light hand.
  • This nice thing about this meatloaf recipe is that it's easy to tell when it's done because it's sliced before you bake it. If you're not sure you can always test the temperature with a meat thermometer. Stick it in the center part of the meat and it's done when the temperature is 155 to 165 degrees F.
  • You can use ground turkey for this recipe, but it is leaner so your meatloaf might not be as juicy!


Calories: 348kcal | Carbohydrates: 49g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 1017mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 2mg