1. Drain the peaches, reserving syrup, and cut slices in half.

2. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and one third cup of the peach syrup. Mix well.

3. Combine the cooked rice, parsley and 1 tablespoon of peach syrup.

4. Pat the meat on waxed paper into a 14 x 10 rectangle about 2 cm thick.

5. Spread the rice mixture evenly over meat. Stir nutmeg into peaches and distribute evenly over the meat.

6. Roll up meat, jelly-roll fashion, from short side of rectangle to enclose peaches and form a pinwheel loaf. Press meat over filling at both ends of loaf. Place, seam-side down, on rack in roasting pan.

7. Bake in preheated 350-degree oven for 1 hour. Brush with peach syrup and continue baking 15 minutes more. Let stand 10-15 minutes before slicing.