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Mozzarella Meat Whirl

 Mozzarella Meat Whirl
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
6 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/4 pound ground pork
  • 1/4 pound ground veal
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • For sauce, combine ketchup, water and Worcestershire sauce; pour over

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Mozzarella Meat Whirl (continued)

Directions (continued)

  • meat loaf. Bake at 350° for 1-1/4 hours or until a thermometer
  • reads 160°, basting frequently. Yield: 6 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.