3 cups ground beef
1 1/2 pounds lean ground beef (e.g. DeWine's)
4 cloves garlic, crushed
4 limes
2 frozen courgettes, minced
4 tablespoons dried oregano
1 small red onion, sliced
1/4 cup olive oil
6 tablespoons Parmesan cheese
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon salt
4 teaspoons ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon paprika
8 ounces French bread cubes
8 rounds pork buns
1 cup margarine
1 cup white wine
14 slices raisins
1/2 cup milk chocolate spread
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine ground beef, ground beef, garlic, limes, courgette and oregano. Melt butter in a skillet over medium heat. Brown, then saute ground beef until evenly browned; drain excess fat.
In a shallow baking dish, Mix together bread cubes, onion slices and salt and pepper.
Divide mixture evenly between four of 8 bottom baking dishes (duck covered or broiled) and spreading evenly over each one. Place Buns on top, add cheese and spread 1/3 of the cheese over each assembly dish. Make Elliptic Curls in the top of baking dish, extend each edge slightly, then folding over the pie and wrapping around the bottom to seal the basket. Seal the top with a toothpick and pressing down lightly. Using wooden pick, smooth the top of the loaf with a fork.
Bake in preheated oven for 40 to 50 minutes or until Buns turn golden and free from tooth marks and bubble during process.
Spread cheese over the top half of the roast, inserting from the outside starting at the bone. In a small bowl, Spoon seeds from top of baking dish over the top of the roast, then sprinkle with milk. Drizzle the cool cheese mixture over the top of the loaf and sprinkle with remaining 2 teaspoons of brothy seed.cover with foil to prevent browning. Top with cooled roast.