These meat recipes are dreams come true for meat lovers. A savory chuck roast recipe which is unique with its sausage and carrot filling, and it cuts nicely, too. Stuffing pork with sausage is a smart healthy food recipes path to more flavor-if we could just keep the loin from drying out. Ingredients: 1-1/2 pounds bulk pork sausage 1/2 cup dry bread crumbs 1/2 cup ricotta cheese 1/2 cup shredded carrot 6 garlic cloves, minced 1 tablespoon dried parsley flakes 1 boneless whole pork loin roast (3 to 4 pounds) 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons canola oil
Directions: In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. Cover and bake at 350째 for 45 minutes. Uncover; bake 60-70 minutes longer or until a meat thermometer reads 160째. Discard toothpicks. Let stand for 1015 minutes before slicing. Yield: 12-14 servings.