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Mozzarella Meat Whirl Recipe

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I've loved to cook for as long as I can remember. This recipe, which dates back to 1960, is an example of the special touches that I like to add to my dishes.—John Dailey, Rocky Mount, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 6 servings

Ingredients

  • 1 pound lean ground beef
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 1/2 cup dry bread crumbs
  • 1 egg, beaten
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • SAUCE:
  • 3/4 cup ketchup
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce

Nutritional Facts

1 serving (4 ounces) equals 353 calories, 17 g fat (8 g saturated fat), 127 mg cholesterol, 1,122 mg sodium, 17 g carbohydrate, 1 g fiber, 32 g protein.

Directions

  1. In a large bowl, combine beef, pork and veal; mix well. Add bread crumbs, egg, mustard, salt and pepper; blend well. On waxed paper, pat meat mixture into a 14-in. x 8-in. rectangle. Cover with mozzarella cheese and sprinkle with parsley. Starting at the narrow end, roll up tightly, jelly-roll style. Press ends firmly to seal. Place seam sides down in a 9-in. x 5-in. loaf pan.
  2. For sauce, combine ketchup, water and Worcestershire sauce; pour over meat loaf. Bake at 350° for 1-1/4 hours or until a thermometer reads 160°, basting frequently. Yield: 6 servings.
Originally published as Mozzarella Meat Whirl in Country Ground Beef 1993, p35

Nutritional Facts

1 serving (4 ounces) equals 353 calories, 17 g fat (8 g saturated fat), 127 mg cholesterol, 1,122 mg sodium, 17 g carbohydrate, 1 g fiber, 32 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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