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.

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