Reprinted from The Blood Type Diet Website (

Pinwheel Meatloaf / Gourmet Burgers


This is a delicious meat dish, modified as either a meatloaf with spinach and cheese filling,or as gourmet burgers. The former can last a week for one person; the latter can be frozen and yield 1-dozen burgers. Great with Pinto beans and rice.

  • 1-1/2 pounds lean ground Round beef for meatloaf, 2 pounds for burgers
  • 10 ounces frozen chopped spinach (thawed and squeeze-drained)
  • sea salt to taste
  • pinch cayenne pepper (or hot sauce to taste)
  • 1/2 cup O-friendly breadcrumbs (rye crisp-crumbs / oatmeal)
  • 8 ounces tomato sauce (keep 2 Tablespoons set aside for meatloaf)
  • 1 egg
  • 1/4 cup minced onion, dry or fresh
  • 2 Tablespoon chopped parsley/coriander (or 1 Tablespoon dry)
  • 2 minced garlic cloves (or 1 teaspoon garlic powder)
  • 1 teaspoon dry Italian Seasoning (or 3 Tablespoon fresh chop)
  • 8 ounces shredded mozzarella
  • 1/2 cup chopped dates (optional, not in burgers)
  • 1/2 cup chopped walnuts (optional, not in burgers)
How to make it:
  1. FOR MEATLOAF: Preheat oven to 375 degrees Fahrenheit.
  2. In large bowl, combine everything except spinach, mozzarella and 2 Tablespoons tomato sauce (or beef, crumbs/meal, tomato sauce, egg, onion, parsley, garlic, Italian herbs, salt, cayenne/hot sauce, (and dates and walnuts if desired)).
  3. Knead with hands and place on a sheet of foil, flattening the mixture until it resembles a 10x12' rectangle.
  4. Evenly spread shredded mozzarella on meat rectangle, leaving a 1/2-inch border.
  5. Evenly spread spinach on top of cheese.
  6. Using foil to aid in lifting, roll up jellyroll-fashion, tightly until complete; pinch ends closed to seal the inside shut.
  7. Brush 2-Tbs tomato sauce on top.
  8. Place roll, seam-side-down, in pan, making a tent over it with the foil.
  9. Bake 1-1/2 hrs, removing tent after first 1-1/4 hrs.
  10. Let stand 20 minutes before slicing.
  11. I enjoy it with beans and rice: mix 1 can Pinto beans (rinse and drained) in Uncle Ben's Brown/Wild Rice 'fast recipe', near end of simmer.
  12. FOR BURGERS: Turn on broiler and grease broiler pan top with oil, placing foil in bottom pan for easy cleanup.
  13. Combine all Ingredients except mozzarella, inc entire can of tomato juice (note: raisins/dates and walnuts may be tried in 1/4 cup amounts w/ 2lbs beef).
  14. After kneading, make patties (flatter for well done, thicker for medium-rare) and place on broiler in center rack.
  15. Broil 7-minutes on EACH SIDE.
  16. Remove and place mozzarella (slices) on top, replace in oven 1 minute to melt.
  17. Garnish with lettuce, mayo, tomato + (ketchup), etc.
  18. I use Ezekiel toast and cut burger in half for easier handling.
  19. I freeze extra patties, separated with freezer wrap-paper or wax paper (sometimes need to pry apart w/ butter knife).
  20. These burgers stay together very well, because of lean beef.
  21. Enjoy!