1 - In a large bowl, combine the beef, pork, ham, salt, pepper, oregano, garlic, and Worcestershire sauce, and mix well. Add half the beaten eggs and 1 to 1-1/2 cups of the cracker meal and continue mixing (the best way is to use your bare hands) until the mixture is well blended, adding a bit more cracker meal if it is sticky.

2 - Shape the meat into two flat rectangles about 10 inches by 4 inches. Place 2 of the hard-boiled eggs in the center of each rectangle, bring the edges of the meat up to enclose the eggs, and shape into 2 cylindrical loaves. Roll each loaf in the remaining cracker meal, brush it with the remaining beaten eggs, and roll again in the cracker meal.

3 - In a heavy-bottomed casserole that will fit the loaves comfortably, heat the oil over medium heat until fragrant, then brown the loaves one at a time on all sides, turning very gently. Set the loaves aside.
4 - In the same casserole, over low heat, cook the onion, stirring until golden, 4 to 5 minutes. Add the loaves, bay leaves, sherry, and water, rasie the heat to high, and bring to a boil. Cover, and simmer over low heat 40 to 45 minutes, turning the loaves once.

5 - Remove the bay leaves from the sauce. Transfer the loaves to a platter, and allow to rest 5 minutes before slicing 1/4 inch thick. Serve hot, accompanied by the hot sauce. Or allow the loaves to cool to room temperature, then refrigerate and serve cold in sandwiches or accompanied by saltine crackers.

Ingredients:

1 1/2 lb. ground beef
1/2 lb. ground lean pork
1/2 lb. ground ham or you can use a small can of deviled ham
1 tbsp.salt
1 tsp ground pepper
1 tsp dried oregano
2 cloves - garlic, crushed
2 tsp. Worcestershire sauce
4 large eggs, lightly beaten
2 cups cracker meal
4 eggs, hard boiled
1/2 cup olive oil
2 bay leaves
1 cup dry white wine
1 cup water or Cuban beef stock