Sandwiches for a Crowd
3 pounds chuck ground
3 pounds pork ground
5 slices bread torn in chunks
1 cup milk
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon pepper
1/4 cup pine nuts
1 roasted red pepper sliced
1 roasted yellow pepper sliced
basil leaves Fresh
2 (1 pound) loaves frozen Italian bread thawed to room temperature
Bread serves 16-18 sandwiches.
Preheat oven to 350°F. In a large bowl, mix meats, bread, milk, eggs, salt, seasonings and pepper.
To test seasoning, fry a small patty in skillet. If needed, add more seasonings. Mix in pine nuts.
In Long Loaf Pan, place layer of meat about 1 in. deep, layer strips of roasted pepper and basil leaves. Repeat layers until all meat is used.
Loaf should be a mosaic when cut. Cover Loaf Pan with foil. Place in 12 x 18 x 2 in. pan with hot water to 1 in. depth.
This is easier to handle if long loaf is placed in sheet pan on rack, then add hot water to 1 in. depth.
Bake approximately 2 hours or until meat thermometer registers 170°F. Remove, pour off liquid from loaf, place smaller pan on top, add weight (two lb. cans), refrigerate. This will make a paté loaf.
This recipe can also be baked as a regular meat loaf. For meatloaf, do not cover or put in water.
Spray Long Loaf Pan with vegetable pan spray. Knead loaves together, let rest 15 minutes. Roll into oblong roll and place seam side down in pan.
Clip with kitchen shears at three inch intervals, brush with olive oil. Let raise until doubled in size.
Bake in 350°F preheated oven for 30 minutes or until browned and hollow sounding when tapped.
Remove from pan and cool before slicing.
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