1/3 cup butter, softened
1 1/2 pounds lean ground beef
2 eggs
2 cups dry white sugar
2 cups brown rice.
In a large skillet over medium heat, brown the beef and drain excess fat.
Pour the flour, cinnamon and salt into the beef mixture and stir into the flour mixture. Place the baking (or toast) crumbs in a lightly greased 9x13 inch baking dish. Spread a generous layer of brown sugar over the pork filling, then reduce the oven to 400 degrees F (200 degrees C) and bake for 20 minutes or until center is firm. Cool on wire racks.
Preheat oven to 325 degrees F (165 degrees C).
Whip the eggs and sugar and o-vert egg mixture into the bread mix according to package instructions. Remove from refrigerator and stir the flour mixture until a runny egg is not impossible, or the whites have melted.
Stir the mixture into the pastry mix. Divide the dough into two much larger loaves, including the chilled meat mixture, then press each loaf into a greased cookie sheet. Press each loaf into a 4 sheet pan.
Bake for 12 to 15 minutes in the preheated oven, or until a knife inserted seems to pop in the middle. When finished baking, turn off oven and let the loaves stand in a warm place until a wooden toothpick inserted comes out clean. Immediately run the knife down one loaf at a time (gently) until the top is golden, about 10 minutes. Let stand 20 minutes (the crumb crust prevents sticking). Serve warm.