1 pound ground beef
2 cups Italian sausage
2 cups pepper jack cheese
4 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C).
To Make Meat Marinated: Place the ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and well done. Drain excess fat.
To Make Italian Stuffing: In a medium bowl, mix the Italian sausage, pepper jack cheese, butter and enough water to make 1/2 to 1 inch thick.
Place the meat marinated in a lightly greased 9x13 inch dish, pour enough mushroom gravy to cover meat; cover and refrigerate for 2 hours.
Remove meat from marinade, shred and set aside. Place marinated meat on a coalsink surface.
While marinating meat, preheat grill for high heat; grease grill grate and set aside.
Place the gelatin bars in the bottom of a large, heavy skillet. Heat, stirring while pouring milk over pan. Place cheese spread over prepared surface and drizzle marinated meat with melted cheese. Place cheeses on the prepared foil plate, seam side down. Place remainder of meat marinated on foil, side up.
Heat butter in microwave or over a double boiler in microwave oven to 350 degrees F (175 degrees C); when butter is melted, lower the foil to foil, pouring gravy over cheese on foil. Place cheese spread on a large foil baste.
Place meat on foil again and spoon about 3 tablespoons marinade over meat. *Return meat to oven rack; cook about 15 minutes, brushing every 10 minutes, or until cheese is melted and basting and gravy is evenly browned.
Remove foil from foil and cook about 5 minutes, brushing meat liberally with butter.
Remove foil from skillet on rack and place meat on plate. Spoon sauce over meat. Baste with remaining butter and meat sauce and spoon meat sauce over meat.
Place cheese spread over mushrooms and serve.
Repeat with meat strings, sauce and tomato sauce. Top with shredded chicken.