Recipe

Beef And Sausage Mozzarella Roll Recipe

	Peetabear / All my dishes 4 months, 3 weeks ago this is a ground beef and sausage... Italian sausage is nice in it... hot or sweet... rolled meat loaf... the recipe is from Peggy Trowbridge Filippone, About.com Prep:20m Cook:60m Servings:6	Peetabear
	meat loaf beef sausage mozzarella

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Ingredients

1 Tablespoon butter or olive oil

8 ounces mushrooms, brushed clean and chopped

1/4 cup minced sweet onion

2 cloves garlic, minced

1/4 cup sweet red wine

1 can (6 ounces) tomato paste, divided use

1 pound ground beef (80/20 chuck recommended)

1/2 pound bulk ground pork breakfast sausage (sage or Italian seasoned is nice)

1/2 cup Italian-style bread crumbs

1/8 cup minced fresh basil

1/8 cup minced fresh oregano

1 egg, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon fresh-ground black pepper

1-1/2 cups shredded mozzarella cheese (or Italian blend), divided use

Directions

Heat a large skillet over medium-high heat. Add butter or olive oil and swirl to coat the pan. Add mushrooms and sweet onions. Gently saute until onion is translucent and mushrooms release their liquid, about 3 minutes. Add garlic and wine. Simmer until liquid has evaporated. Remove from heat and stir in half of the tomato paste. Set aside to cool to room temperature.

Preheat oven to 375 F.

Combine ground beef, ground sausage, bread crumbs, basil, oregano, egg, half of the mushroom mixture, salt, and pepper just until combined. Do not overmix.

On waxed or parchment paper, press the ground beef mixture into a 14 x 10-inch rectangle. Distribute remaining mushroom mixture evenly over the ground beef to 1 inch from the edges. Sprinkle with1 cup of the mozzarella cheese.

Use the paper to help roll the the meat from the short side into a loaf, like a jelly roll. Place in a 13 x 9 x 2-inch baking dish, seam-side down.

Bake for 45 minutes. Remove from oven and spread evenly with remaining tomato paste and sprinkle with remaining 1/2 cup cheese. Return to oven and bake an additional 15 minutes.

Remove from oven and let rest for 15 minutes before slicing to serve.

Yield: 6 to 8 servings

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Comments

huxter 4 months, 3 weeks ago said:
Sounds delish ---and I'm thinking how good it would taste cold ,and cut carefully and plated well ,swirled and fanned over a plate --another 5 !

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