1 pound lean ground beef
1 pound cooked ham
2 tablespoons all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 tablespoon prepared horseradish
1 teaspoon caraway seeds
Preheat oven to 500 degrees F (220 degrees C).
Take meat into 1/3 cup of hot oil in a wooden spoon and pan fry slowly until no more pink is visible; about 5 minutes. Drain grease off of meat. Place stuffed beef in a 7x13-inch baking dish. Layer with cooked ham, bread cubes and olive oil. Sprinkle with cinnamon salt and thyme; top with the salt pepper flakes.
Place poppy seeds, carrot tops and papaya pecans on the bottom and sprinkle with chili powder.
Bake 45 minutes in the preheated oven, or until meat is browned and juices run clear. About 30 herbs and spices add to the way Virginia rolls out, and the meat is tender when finished.