1. Drain the peaches, reserving syrup, and cut slices in half. 2. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and 1/3 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 3/4-inch 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.