Layered Mediterranean Loaf Recipes

Steps:

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Steps:

• Combine the first 4 ingredients in a medium bowl.
• Cut the loaf in half horizontally.
• Leaving a 1-inch border, scoop out a 1/2-inch layer from the inside of each half.
• Spread the salsa mixture evenly over both halves, including border.
• On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese.
• Pack filling down slightly.
• Carefully invert the top half onto the bottom half.
• Press down firmly on the loaf and wrap tightly in plastic wrap.
• Store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened.
• Serve sliced in wedges with your favourite salad or to serve warm, wrap in foil and place in preheated 300 degree oven for 15 to 30 minutes until cheese melts.

Steps:

• Heat oven to 375°F.
• Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.
• Mix vegetables and remaining pasta sauce and oregano. Spoon over meat mixture; cover.
• Bake 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).

Steps:

• Combine the first 4 ingredients in a medium bowl.
• Cut the loaf in half horizontally.
• Leaving a 1-inch border, scoop out a 1/2-inch layer from the inside of each half.
• Spread the salsa mixture evenly over both halves, including border.
• On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese.
• Pack filling down slightly.
• Carefully invert the top half onto the bottom half.
• Press down firmly on the loaf and wrap tightly in plastic wrap.
• Store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened.
• Serve sliced in wedges with your favourite salad or to serve warm, wrap in foil and place in preheated 300 degree oven for 15 to 30 minutes until cheese melts.

Steps:

• Measure flour, sugar, baking powder, baking soda and pepper in a large bowl. Stir make well in centre.
• Combine eggs tomato juice, ricotta cheese, crumbled feta, sun dried tomatoes oil, basil and oregano in a medium bowl whisk,.
• Add to well. Stir until just moistened.
• Spread in greased 9x5x3-inch loaf pan.
• Brush with reserved oil from sun-dried tomatoes.
• Bake in 350°F oven for 50 minutes, or until toothpick comes out clean.
• Let cool in pan for 10 minutes before removing to wire rack to cool.

Steps:

• Slice a lid from the top of the loaf and set aside.
• Remove and discard the inside of the loaf, leaving a 1cm wall.
• Spread pesto over the inside of the loaf.
• Place half the sliced chicken on base, top with half spinach leaves.
• Add half tomatoes and half the olive oil-season lightly.
• Add layers of cheese, artichokes, top with remaining tomatoes.
• Next lay salami and olives on top and add remaining chicken and spinach.
• Drizzle over the rest of the olive oil and season.
• Butter the lid and replace it on the loaf.
• Wrap the loaf tightly in cling film and refrigerate over night.
• Cut into generous wedges to serve.