Friday, January 15, 2010

Mozzerella Meat Whirl

Yep, I'm still on the ketchup pamphlet cookbook. But now I'm on my way to ALA in Boston, and have preschedule some ketchup fun for you for the weekend.
Yes, she's rolling meat on wax paper.
Mozzarella Meat Whirl
1 pound ground beef
1/4 pound ground veal
1/4 pound ground pork
1/2 cup soft bread crumbs
1 egg, slightly beaten
1 tablespoon Heinz Mustard
2 tsp. salt
1/8 tsp. pepper
6 oz. Mozzarella cheese, sliced
1/4 cup chopped parsley
3/4 cup Heinz Tomato Ketchup
3/4 cup water
1 tablespoon Heinz Worcestershire Sauce
Heat oven to 375F. Lightly mix first 8 ingredients. On wax paper lightly pat meat into a rectangle (10 x 14). Lay cheese slices on meat; sprinkle with parsley. Starting at short side, roll tightly as for jellyroll, lifting paper with one hand and guiding meat with other hand. Press ends to seal. Carefully transfer to shallow baking dish seam side down. Combine ketchup, water and Worcestershire sauce; pour over meat. Bake 1 hour 10 minutes, basting frequently. Serve sauce separately. Makes 6 servings.
Basting with Ketchup. Think they teach that at culinary school?

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