Cookaholics Bulletin Board

I make a George Stella recipe that is pretty simple in terms of the meat mix (I use beef and pork) but the interesting thing is that you pat it into a rectangle, put down a layer of meat and cheese (he uses ham and cheddar; I like prosciutto and Asiago better) jelly roll it, pinch the ends closed and bake (glaze with ketchup or sugar free ketchup if you are reducing carbs). You get a nice spiral of flavour in the center that keeps things from being bland.