Festive Meatloaf Pinwheel Food

FESTIVE MEAT LOAF PINWHEEL

Steps:

• 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 slices to within 1/2 in. of edges. , Roll up tightly jelly-roll style, starting with a short side. Place seam side down in a roasting pan. Bake, uncovered, at 350° until a thermometer reads 160°, 1-1/4 to 1-1/2 hours., In a large saucepan, saute the 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. , Combine 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.

PINWHEEL MEATLOAF

Steps:

• 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.

FESTIVE MEATLOAF PINWHEEL

Steps:

• In a large bowl, combine the first 11 ingredients.
• Crumble beef over mixture and mix well.
• On a piece of heavy-duty foil, pat beef mixture into a 17 inches x 15-in. rectangle.
• Cover with ham and cheese slices to within 1/2. of edges.
• Roll up tightly jelly-roll style, starting with a short side.
• Place seam side down in a roasting pan.
• Bake, uncovered, at 350°F for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160 degrees.
• In a saucepan, sauté the onion, celery, green pepper and garlic in oil for 3-5 minutes or until tender.
• Add tomatoes, broth, bay leaf, sugar salt and thyme.
• Simmer, uncovered, for 30 minutes.
• Discard bay leaf.
• Combine cornstarch and water until smooth; stir into sauce.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Drain meatloaf; top with sauce.

RATLOAF (HALLOWEEN MEATLOAF)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.
• Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.
• Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.
• Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking.
• Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.
• Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.