My relatives in New Bedford, MA make a locally popular holiday dish called "French Dressing." Mike Parisi, have you had it, since you are from that neck of the woods? I've never tried it, but it sounded meaty enough to be worthy of our carnivore consideration.
1 onion chopped
1 roll of jimmy dean pork sausage original
1 lb ground pork
2 lb hamburg (that's how they refer to ground beef)
Bell's seasoning (a brand of poultry seasoning)
Keebler butter thins (crackers)
Salt
Pepper
Cook onion in a small amount of water (so it does not stick to pan)
Brown JD sausage,ground pork,hamburg
Add salt pepper and the seasoning....it takes a bit of Bells...can't say how much but you will know by smell and taste.
Crush box of Keebler butter thins and add a bit at a time. This sort of binds the meat
I usually have an extra box on hand. Depending on the % fat in your meat you will use more or less crackers
