Meatloaf is great comfort food but not the prettiest. Tends to sit there on a plate looking all dull, brown and loafy. Not something you’d put out at a party when you’re trying to impress.

But David Morehouse has figured out a way to turn his basic meatloaf into a show-off dish worthy of the parties catered by his business, Aloha Island Concierge. He presses out the ground meat, tops it with cheese and other goodies, then rolls the whole thing up like a big, meaty sushi roll. "You won’t believe the oohs and aahs when you slice it for serving," he says. "It is like a giant pinwheel of flavors and textures."

Morehouse got in touch after a “By Request” column on June 22 on how to mix and match meatloaf ingredients (tinyurl.com/3rg94sm). He offered his own suggestions — my favorite was to use grated potatoes as a filler that helps keep the meatloaf moist.

Morehouse provided this basic recipe for his party-worthy dish but notes you can use any meatloaf formula and any combination of filling ingredients — "Think pizza toppings," he advises. Be generous with the filling — you want to make a big impression with your slices. I was a little too conservative when I tested this, and you had to squint to see the spiral. (If you’d just like Morehouse to do it for you, call 947-5182. He also provides gourmet gift baskets and other concierge services.)

PARTY MEATLOAF

2 pounds ground beef (20 percent lean)
1 pound ground pork
1 6-ounce can tomato paste
1 medium onion, chopped
1 medium russet potato, grated
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper

» Filling:

1 4-ounce can chopped black olives
1/2 pound bacon, cooked, fat drained and chopped
1/2 cup fresh chopped basil (or 1/4 cup dried basil)
1 cup grated sharp cheddar cheese (or substitute pepper jack or another bold-flavored cheese)

Preheat oven to 350 degrees.

Combine ground meats with tomato paste, onion and potato in large bowl. Add egg and mix lightly with hands until ingredients are evenly combined. Add salt and pepper.

Spread sheet of foil on counter (extra-wide, heavy-duty foil is easiest to work with, or overlap two pieces of regular foil). Turn meatloaf mixture onto the foil and press into a square, about 1/2-inch thick. (Tip: Check the size of your roasting pan before pressing out the meat. Don’t make your square too wide to fit in the pan.)

Sprinkle filling ingredients to within 1/2 inch of edges. Lift edge of foil closest to you and roll the meatloaf into a log, jellyroll style. Press the edge closed and seal the ends. Use foil to help lift the meatloaf and place in baking pan (foil will then line bottom of pan). Bake 1 hour or until cooked through in center. Don’t overcook or meatloaf will dry out.

Let rest 15 minutes, then move to serving platter. Slice. Filling will form a spiral within the meatloaf. Serves 12.

Approximate nutritional analysis, per serving: 480 calories, 37 g total fat, 14 g saturated fat, 140 mg cholesterol, 700 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein

Variations: Try other spices and fresh herbs such as sage, tarragon or crushed red peppers. Chopped vegetables such as mushrooms or bell peppers may be added to the stuffing or in place of the olives. Meatloaf may be topped before baking with bacon strips and/or ketchup.

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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write “By Request,” Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Reach her at bshimabukuro@staradvertiser.com.