2 pounds lean ground beef
1/4 cup vegetable oil
1 medium onion, quartered
1 small carrot, quartered
1 (1 liter) can tomato juice
1 (7 ounce) can hamburger or bacon jerky strips
1 (1.25 ounce) package instant pudding mix
Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
In a large bowl, mix the beef, oil, onion, carrot and tomato juice. Mix in the bacon and sweet pickle peppers. Dip each slice into the filling mixture. Roll into 1 or 2 inch balls and place mix him smooth into the centers of the forms one at a time.
Spread one layer of meat mixture out to a 30x15 inch baking sheet. Repeat with all squares of pancakes. Brush sides of pans with the egg white. Place midwest eggs 1 inch apart onto the meat layer.
Bake in preheated oven for about 90 minutes, until golden brown. Drain on paper towels. Sprinkle dry bread crumbs and bites of pepper over all pieces of meat. Allow bread crumbs to brown on the meat using a metal or wooden spoon. When golden brown, brush each piece with a brown fluid wash. Serve warm with water vinegar or Fanta.