2 lbs. ground beef
4 sweet Italian sausage
1 lb. ground pork
1 envelope onion soup mix
3 cloves garlic, finely chopped
2 eggs
2 tbsp. Dijon mustard
2 tbsp. tomato paste
2 c. sharp Cheddar, grated
3 scallions, thinly sliced
2 tsp. salt and 2 tsp. pepper
2 tbsp. chile powder
2 tsp. ground cumin
1 1/2 tsp. each oregano and basil
2 c. sweet red or green peppers cut to 1/4 inch dice
2 c. chopped black olives
1 1/2 c. parsley, chopped coarsely
1/3 lb. bacon strips

Cook sausages. Prick sausages with fork. Place in skillet and cover with water. Bring to boil. Reduce heat and simmer for 20 minutes. Drain and discard water. Return to skillet and brown lightly. Reserve on paper towel. Preheat oven to 350 degrees. Using a large bowl, combine the pork, beef, eggs, mustard, scallions, salt, pepper, dry onion soup mix, garlic, chile powder, cumid, oregano, basil and tomato paste. Mix gently with your hands. Form mixture; place a 20 inch square of foil or waxed paper on a flat surface. Using your hands form a 12 by 15 inch meat loaf mixture on the foil or wax paper. Spread red peppers over surface. Pat into mixture. Spread olives then parsley. Cover with grated cheese and pat into place.

Place sausages along the long edge of the mixture closest to you. Using the waxed paper or foil form the meat and stuffing into a jelly roll shape. Place in shallow baking pan seam side down. Seal ends of loaf with moistened fingers. (The waxed paper or foil is simply used as an aid to form the roll and is not included in the prebaked product). Place bacon crosswise over the loaf. Bake at 350 degrees for 70 to 80 minutes and bacon is browned. Carefully remove to serving platter and garnish with sliced green olives. Let stand 15 minutes before slicing.