Ingredients 3 pound pork, loin, roast, boneless 1/2 pound beef, ground 1/4 cup onion, chopped 1 each garlic, clove, minced 1/4 teaspoon salt 1 pepper 6 oz mushrooms, canned, sliced, drained 1/4 cup bread, crumbs, fine, dry 1/4 cup parmesan cheese, grated         ---Barbecue Sauce--- 14 oz ketchup 1/2 cup chili sauce 1/3 cup vinegar, wine 1/4 cup sugar, brown, packed 2 tablespoon lemon, juice 2 tablespoon worcestershire sauce 2 tablespoon steak sauce 1 teaspoon mustard, dry 1/4 teaspoon salt 1/4 teaspoon pepper 1 each garlic, clove, minced Directions: Prepare barbecue sauce. To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat. Pound out to a 15x10 inch rectangle, about 3/4 inch thick. Brush top with 1/4 cup of the barbecue sauce. Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce. Spread evenly over roast. Press mushrooms into ground beef. Sprinkle bread crumbs and parmesan cheese over meat. Starting from 1-inch side, roll up and tie. Place on rack in shallow roasting pan. Roast, uncovered, in 325 degrees oven for about 2 1/2 hours. Baste with additional barbecue sauce during last 15 to 20 minutes of roasting. Pass remaining barbecue sauce. Garnish with celery leaves, if desired. Makes 6 to 8 servings. Barbecue Sauce: In medium saucepan combine ketchup, chili sauce, wine vinegar, packed brown sugar, lemon juice, worcestershire sauce, steak sauce, mustard, salt, pepper and garlic. Simmer 30 minutes. Remove from heat. Makes 2 2/3 cups sauce.