Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
ittle Parmesan cheese.
Press loaf together lightly.
Wrap in
he bottom half of the loaf over the wrap.
Spread
Slice 3/4-inch layer off top (the lid) of bread.
Hollow out loaf, leaving 1/2-inch thick bread shell.
Brush inside of loaf and underside of lid with salad dressing.
Layer half the lettuce, meat, Mozzarella, meat, tomatoes, meat, Cheddar cheese and remaining lettuce.
Firmly pack down and replace the lid.
Cut sandwich in wedges to serve.
Wrap unsliced loaf well and refrigerate.
Try adding onions, mushrooms and peppers.
Cut the end off the loaf and remove as much of
rom an unsliced loaf sandwich bread and cut the loaf into 4 lengthwise
ll the way through, cut loaf of bread into 12 (3
Slice bread from end to end.
Grind the ham and cheese together; mix in the mayonnaise. Spread on the bread and stack in layers until all slices are back on the loaf.
To serve, cut across the sandwich.
Mix together chicken, soup, gravy, water chestnuts, pimento and onion.
Heap as much as you can on slice of bread.
Cover with top slice of bread.
Wrap each sandwich in foil and freeze.
When ready to serve (do not defrost) dip each sandwich in mixture made from combining beaten eggs and milk, then in crushed potato chips. Bake on well-buttered cookie sheet at 300\u00b0 for 1 hour.
Serves 8 to 11 people.
Can be prepared ahead.
Total cooking time: 1 hour, uncovered.
read crusts and slice the loaf lengthwise into 4 slices.
Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4\" shell (discard removed bread or save for another use).
In a small bowl, combine the mayo, horseradish, and mustard.
Spread butter on cut sides of bread.
In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top.
Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.
f cutting so that the loaf can be reassembled.
TO
Remove crust from sandwich loaf.
Spread mushroom soup straight from can onto halved slices of bread.
Sprinkle with Parmesan cheese.
Wrap up each slice with 1/3 strip of bacon; hold with toothpicks.
Bake at 225\u00b0 for 2 hours.
Slice bread into 16 even slices, but not all the way through. Butter bread slices, if desired.
Preheat oven to 425\u00b0.
Remove all crusts from loaf; cut bread lengthwise into four
In
a
large bowl, combine all ingredients.
Shape into loaf in\toblong\t2-quart baking dish.
Cover with paper towel and heat at\tHigh
(Full Power) for 25 minutes or until done, turning
dish occasionally.
Drain;
let
stand,
covered,
5 minutes.
(May substitute your favorite meat loaf recipe.)
rusts from an unsliced rectangular loaf of day old bread.
iagonal cuts from top of loaf almost through to bottom.
In mixing bowl, combine eggs, tuna, onion, salt, pepper, mustard and mayonnaise; mix well.
Cut off lengthwise top 1/2 of French bread.
With a fork, hollow out bottom 2/3 of loaf.
Save unused bread crumbs.
Fill loaf with tuna mixture.
Cut cheese slices in 1/2 and place over tuna mixture; replace top of bread. Cook, uncovered, on paper towel, 3 minutes or until cheese is melted.
Slice 1 to 2-inches thick for serving.
Frost the sides of the loaf first, then the top. Decorate