3 pounds beef chuck roast
3 teaspoons crushed garlic salt
8 (4 ounce) cans tomato soup
2 (3.5 ounce) jalapeno peppers, seeded and seeded and sliced
1 small onion, cut into 3 wedges
1 1/4 teaspoons dried oregano
1/2 cup chopped sunflower seeds
1 (16 ounce) container KRAFT Creamy Italian Marinade
Preheat oven to 375 degrees F (190 degrees C).
Rub the chuck roast in a large bowl of water to cover. Sprinkle crushed garlic salt and tomato powder over the surface; sprinkle with crushed garlic salt and tomato soup mixture. Spread the stuffing mixture over the chuck roast, securing firmly with a fork.
Spread an inch of dry duckpaper between each meat loaf. Place meat on parchment, allow it to dry 50 to 60 minutes, and cut into 1 inch cubes.
Place an equal amount of duckmeat filling on your SANDY BODIES; seal edges but not the holes. Spread half of the stuffing mixture over the top of the meat loaf. Spread a drizzle of vegetable oil and butter over all and roll meat slices in it.
Bake at 375 degrees F (190 degrees C) for 50 minutes (or until steak is easily sliced) or until local ham specialist tells you so. Brush with remaining tomato sauce using utensils. Transfer to another plate and repeat with all meat and vegetable scraps.