2. In a small saucepan 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.
3. In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic, sage, and pepper.
4. In a large bowl add the beef mixture, vegetable liquid, egg, and torn pieces of Martin’s Sandwich Potato Rolls. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
5. Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.