INGREDIENTS

INSTRUCTIONS

1.  Carefully prick sausages with a fork and place in a skillet. Cover with
water, bring to a boil, then reduce heat and simmer for 20 minutes. Drain.
Discard water. Return sausages to skillet and brown lightly over medium
heat. Reserve on paper towel.
2.  Preheat oven to 350 degrees.
3.  In a large bowl, combine ground beef and pork, kidney beans, onion,
garlic, mustard, eggs, tomato paste, scallions, chili powder, salt, pepper,
cumin, basil and oregano. Mix gently with your hands, but do not overmix.
4.  On a flat surface, place a 20-inch square piece of waxed paper. With
hands, spread meat loaf mixture to form a 12x15-inch rectangle.
5.  Spread red peppers evenly over surface, patting down slightly. Cover
peppers evenly with grated Cheddar cheese, then olives and next the
parsley. Pat all into place.
6.  Place the reserved sausages in a line along one of the long ends of the
meat rectangle.
7.  Using the waxed paper, carefully roll meat and stuffing into a
jelly-roll shape. Place in a shallow baking pan, seam side down.
8.  Lay the bacon strips crosswise over the loaf. Bake for 1 hour and 10
minutes, or until bacon is browned. With two long spatulas, carefully
remove loaf to a serving platter. Let rest 15 minutes before slicing (so
filling will hold decorative pattern) or serve at room temperature. Serves
10-12.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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