Recipe

Grilled Meat Roll With Sausage Stuffing Recipe

	Grizzlybear / All my dishes 2 years, 3 months ago This will defently be a cooking experence for you ....but OHHHHH How good it is......hope you enjoy Prep:25m Cook:45m Servings:8	Grizzlybear
	meatloaf

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minitindel

Ingredients

Meatloaf:

1 lb ground pork

3 sweet Italian sausage links casings removed

1/2 cup bread crumbs

1/4 cup water

1 cup Barbecue Sauce (your Choice)

an 11.5 oz empty coffee can suitable for baking.

Stuffing:

5 chicken livers

1 cup chicken broth

2 TBs butter

2/3 cup minced onion

1/3 lb ground veal (use turkey if you like)

1/4 lb bulk sausage meat or 3 Italian sausage links casings removed

1 cup chopped fresh mushrooms

3 unseeded vienna or hamburger rolls shredded into crumbs

2 TBS dry white wine or Sherry

1/4 tsp thyme

1/4 tsp grated nutmeg

salt and pepper to taste

1/2 cup Barbecue Sauce. (your choice)

Directions

Mix all meatloaf ingredients in a lg bowl.

Prepare empty coffee can, approx 11.5 oz size, by greasing insides with oil.

Make stuffing by parboiling chicken livers in chicken broth for 2 minutes. Drain and reserve broth and livers.

In a skillet, heat butter, add onion and saute while stirring for a few minutes till soft, do not let brown. Add veal and sausage meat, saute for about 5 minutes, stir often and break up clumps. Add mushrooms, mix well and saute for 3 more minutes.

Put mixture in a bowl, add bread crumbs, the finely diced livers, wine, thyme, nutmeg, barbecue sauce, season with salt and pepper. Add enough of the reserved chicken broth to make the dressing somewhat moist.

Put meatloaf ingredients into bottom of coffee can (standing up) pressing mixture to the sides leaving a cylindrical tube-shaped opening down center of loaf.

Spoon just enough sausage dressing down center of loaf to cover completely with meatloaf on bottom and top ends. Dressing should be completely encased so that it does not leak out during cook process.

Save the remainder for some future use.

Bake in oven standing up 45 minutes or till just firm and able to retain shape, at 350 degrees. Let cool and allow to absorb as much of liquid/grease as possible before removing it from can by inverting it onto a plate.

Later when grill hot, roll loaf onto the grating (pregreased) surface. Turn every so often to allow for all sides of roll to darken and finish cooking through. Baste with more BBQ sauce if desired. Do not overcook or loaf and stuffing will be dry.

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