Gather all ingredients and arrange them on your work surface. In a large mixing bowl, combine the ground beef, bread crumbs, egg, half of the cheese spread (2 oz), salt, and fresh parsley. Mix gently with your hands until just combined—avoid overworking the meat, as this can make the meatloaf dense and tough. The mixture should hold together but still feel tender. I like to use my fingertips rather than my whole hand when mixing ground meat, as it keeps everything cooler and prevents compacting the meat too much.

Lay a large piece of aluminum foil on your work surface and place the meat mixture on top. Pat and press the meat into a thin, even rectangle approximately 1/4 inch thick—this thickness is important for rolling and even cooking. In a separate small bowl, combine the remaining 4 oz of cheese spread with the cooked white rice and stir until well combined. Spread this filling mixture evenly over the meat rectangle, leaving a small border around the edges to prevent spillage when rolling.

Using the foil as your guide, tightly roll the meat mixture starting from one long end, similar to rolling a jelly roll. Pull the foil away as you roll to help create a compact log. Once fully rolled, carefully slice the log into eight equal pinwheel rounds using a sharp knife—a gentle sawing motion works better than pressing down hard, which can compress the rolls. I find that dipping the knife in warm water and wiping it between cuts keeps the slices clean and prevents the filling from dragging.

Preheat your oven to 350°F. Arrange the eight pinwheel slices in a lightly greased baking dish, standing them upright so the spiral pattern faces up—this creates an attractive presentation and helps the cheese filling melt properly. Bake for 45 minutes, or until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the thickest part of a pinwheel (away from the cheese filling). The meatloaf is done when the meat is no longer pink inside and the juices run clear.