Soak pieces of bread in milk for a few minutes. Grate cheese, rinsed, drained parsley finely chop. Whisk the eggs lightly.
Add lightly pressed bread, parsley, cheese, salt and pepper, eggs (if desired – and a bit of garlic) into the mixture. Hard mix with hands until the mixture becomes homogeneous, moldable, roll and lay baking paper or foil into a form.
Carefully wrap the loaf with bacon, hiding the ends down under the roll.
Knead for sauce, ketchup, mustard and sugar, dropwise adding Tabasco and tasting.
Spread about a third of the sauce, liberally, on the roll, after which (the oven has received the required 180 degrees Celsius) and bake.
After 45 minutes, take out the roll, add another third of the sauce and bake for 15 minutes. Check the readiness by thrusting in the middle of the loaf with a wooden toothpick.
Roll cut, served with cooked vegetables, the best of which is mashed potatoes. And with the remaining sauce, it is, incidentally, very tasty.