1 lb. ground beef
1 lb. ground pork
1 lb. ground turkey
1 lb. thick sliced bacon
1 egg
1 cup bread crumbs
1 env. dry onion soup mix (Lipton)
1/2-inch wooden dowel or long handled wooden spoon
butcher's twine and wax paper

Mix breadcrumbs and soup mix together, add 1 egg to ground beef and mix in 1/3 of dry ingredients. Mix another 1/3 with ground turkey and 1/3 with ground pork. Mix all meats separately. Roll out the ground beef onto a sheet of wax paper trying to cover as much of the width as possible. It should be about half again as long as it is wide. Place flat in the freezer. Do the same with the pork and the turkey.

While those are in the freezer cooling to a nice firm texture (not frozen), place another sheet of wax paper out and lay out 4 or 5 pieces of butcher's wine lengthwise on it. Weave a web of the bacon over top, use the whole width of the wax paper. Overlap the slices in a web as you go until all the bacon is used up. The twine will be used to tie the meat loaf together over the outside of the bacon.

Remove the meat from the freezer and layer each one on top the others, pork, beef and then turkey on top. Pat the three layers together gently pork, beef and turkey. Place the dowel or wooden spoon across the end of the layers and roll them over the dowel keeping them firm and not letting it fall out of the sides. Place the roll of meat over the bacon and roll the bacon around it... Once the roll is complete, use the twine to tie the net of bacon on the outside.

Place the whole loaf back in the freezer for two hours or until very firm but not 100% frozen.

Remove from the freezer, remove the dowel, and insert the rotisserie tine / bar, slide on forks with a couple of the forks under the twine. Place on the rotisserie and cook on medium-high using indirect heat for 45 minutes or until the internal temp reaches 155 to 165°F. Baste with your favorite barbecue sauce for the final 1/2 of the cooking time.

Let stand for 10 minutes before slicing.

Submitted by: Stu James