Reprinted from The Blood Type Diet Website (

Pinwheel Meatloaf / Gourmet Burgers
7 votes


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.

Best Used By Blood Types:
  • Type A Non Secretor (4 beneficials)
  • Type AB (5 beneficials)
  • Type AB Non Secretor (7 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (5 beneficials)
  • Entree
  • 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!

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Garlic1 ,2 B N B B N B N B
Tomato/Tomato Juice1 ,2 ,3 A N N B A N N N
Spinach/Spinach Juice1 ,2 B B N N N N B B
Sea Salt1 N N N N N N N N
Mozzarella Cheese  N N B B B B N A

BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut (English)1 ,2 B B B B N B B B

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Date (all)1 N N N N N N N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Coriander- N N N N N N N N
Parsley1 B N B B B B B B
Pepper (Cayenne/Red Flakes/Jal...- A A A A N N N N

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Turkey1 N B B B N N N N
Beef1 A A A A N N B B

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which are known to be common allergens.
[3] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 11, 2011 at 07:27 PM By: Joe