Savory Beef Meat Roll

In a large frying pan, sauté until brown:
2 cloves of garlic, peeled and minced,
1 pound stew beef, cubed,
1 pound hamburger (shredded beef would be better, but it's more expensive).
Season with pepper and
1 tsp beef bouillon base.
Cook until brown.

When the meat is both done and well coated in the bouillon base, add
1 can tomato sauce,
bring back to temperature, reduce heat and simmer for 30 minutes while the sauce reduces and coats the meat.
Remove to a bowl and set aside.

Assembly:

Make bread dough. (See here for a yummy example.) Use either a one-pound loaf recipe, or half of a 2-pound loaf recipe. Roll out on a well-floured board into a sheet 15” x 20”. Mark a line 3” or so from the far end: don’t add any fillings to the last 3” of the bread: that will be used to close the roll and hold it closed.

Cover the dough (except a 1” border and the last 3” noted above) with the beef mix.
Cover with:
1 can black beans, evenly distributed over the surface of the meat. If there’s any liquid, reserve it.
1 cup of shredded cheddar cheese.

Roll the loaded dough up from the full side towards the empty 3” end. Seal the ends as you’re rolling so that the stuffing doesn’t roll out. Wrap the 3” over the top, using the liquid reserved from the beans (or water) as glue to seal the roll shut. You should have a roll about 4” in diameter and about 16” long.

Lay the roll, sealed side down, on parchment paper on a large baking sheet.
Sprinkle on the top:
¼ cup shredded cheddar cheese. Press it into the surface of the roll.

Let it raise in a warm place for 20 minutes.
Bake at 350 until done (expect 40 minutes: I cook it until a thermometer in the center has hit 135 - 140 degrees).

Remove from oven and let it cool completely. Then slice into single servings (I cut it into about eight 2” slices). Put each slice in a freezer bag or heavy duty sandwich bag, and freeze until needed. Microwave on a small plate and serve, or eat it while you’re running off to do something exciting.