Meat and Rice Roll

• 1 lb lean ground meat
• 12 lb breakfast sausage
• 34 cup evaporated milk
• 13 cup diced onion
• 12 teaspoon pepper
• 1 12 cups fresh breadcrumbs
• 1 (6 ounce) boxuncle ben's long grain and wild rice blend (or generic)
• 10 12 ounces cream of mushroom soup
• no stick aluminum foil
• pepper

1. Preheat oven to 350F.
2. Make white and wild rice.
3. Line a 9x13 baking sheet (with edges) with foil.
4. Mix lean ground meat, breakfast sausage, evaporated milk, onion, pepper, fresh bread crumbs (the mixture will be very sticky).
5. Spread the meat mixture flat in the baking sheet.
6. Spread 2 cups white and wild rice over the meat leaving about an inch on the sides with out rice.
7. On the long side, fold the inch without rice over and continue rolling (it should look like a log when finished).
8. Bake for 30 minutes.
9. Spread the can of cream of mushroom soup (undiluted) along the top of the roll, and sprinkle extra diced onion and black pepper on top.
10. Bake for another 30 minutes.
11. Let stand about 5 minutes before serving.

lean ground meat, sausage, milk, onion, pepper, fresh breadcrumbs, boxuncle bens, cream of mushroom soup, aluminum foil, pepper

Taken from www.food.com/recipe/meat-and-rice-roll-342638 (may not work)