| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | 20 | -25 | |
INGREDIENTS
| 3 | Lb. Lean Ground Beef | |
| 1 | lb | Ground Pork |
| 1 | lb | Ground lamb |
| 1 | Box Cracker Meal | |
| 2 | Onions: Chopped | |
| 3 | t | Italian Seasoning |
| Salt and Pepper to Taste | ||
| 4 | Eggs | |
| 18 | Eggs | |
| 1 1/2 | T | Parsley |
| 1 | T | Garlic Powder |
| 1/2 | c | Cheddar Cheese, Grated |
INSTRUCTIONS
In a large mixing bowl combine all of the meat mixture ingredients and blend well. Spread the mixture on a large sheet of waxed paper and use a rolling pin to spread the meat out and evenly form a rectangle approximately 12 x 20-inchs and 1/2-inch thick. To prepare filling, hard boil the eggs, cool, remove shells and mash in a medium mixing bowl. Add remaining ingredient and stir or mxi by hand. Spread filling on top of meat mixture, an inch from the edges. Using the wax paper as a guide, roll the meat and filling like a jelly roll as tight as possible. Place meat roll on an ungreased baking pan, making sure to set the seam side down. Bake in a 350-F degree oven for 1 1/2-hours, basting frequently with red sauce. Remove from oven and let the meat roll stand until cool enough to slice. Served with a side of pasta, salad and garlic toast. Hint: Your red sauce can be tomato soup for a mild sauce, tomato puree for a zingy sauce, or diluted catsup or pizza sauce for enhanced flavoring. You can also prepare this recipe with nearly any cheese variety as it does not necessarily require Cheddar. A mixtures of shredded Provolone, Mozzarella and Parmesan adds a lovely flavor. Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook <[email protected]> on Nov 29, 1997
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