1 lbs of Lean Ground Sirloin
½ lbs of Ground Pork Medium each fine chop of green Pepper, red Pepper, Vidalia or Yellow onion
1 tbsp of minced garlic 6 tbsp of Badia Complete Seasoning or ( 1tsp each of garlic powder, onion powder, ground cumin, crushed bay leaves, parsley)
2 cracked eggs
Take the meat and add ½ the seasoning, salt and cracked eggs and combine well. Place a piece of aluminum on the table and dump the meat mixture on it, pat it into a rectangle. Place the 3 hard boiled eggs in the middle and wrap them with the meat sort of logroll style. Take another piece of aluminum and wrap the log in tightly. You can pressure cook this in a water bath for 45 minutes or leave it in the crock-pot with water at med temp for 6 hours. I don’t use a pressure cooker to I go with the crock-pot method. Once it's hardened let it sit and cool for a good 30 mins or so.
While the meat is cooling take the onion, peppers and oil and sauté in the pan until they are soft and the onions are translucent add the garlic the rest of the seasoning and tomato sauce.
Slice the meat roll into ½” slices and place in pan with sauce. Cover and simmer letting the slices pickup the sauce and flavors for 15 mins or until meat is heated through. Serve over white rice, mash potatoes or with a salad. If you have any slices leftover they are great in a sandwich the next day.