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Meat Roll

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Meat Mixture:

3 pounds lean ground beef
1 pounds ground pork
1 pound ground lamb
1 box cracker meal
2 large onions: chopped
3 teaspoons Italian seasoning
salt and pepper to taste
4 large eggs

Filling Ingredients:

18 large eggs
1-1/2 tablespoons parsley
1 tablespoon garlic powder
1/2 cup Cheddar Cheese; grated


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 mix 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.

Makes 20 to 25 servings

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