Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
In a small sauce pan add half the Spanish onions and all the broth and water. Bring to a boil and cook around 10-15 minutes or until onions are nice and soft. Mash onions into fine pieces.
In a frying pan brown Schweid & Sons Butcher’s Blend ground beef with the other half of the onion. Drain about half of the fat. Add garlic, sage, and pepper.
In a large bowl add beef mixture, vegetable liquid, egg, and torn pieces of Martin’s Potato Rolls. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.