This week, Roy decided that with Australia Day coming up, it was a great time to investigate food for picnics. Roy loves going out with his family and friends to enjoy a picnic, and is always fascinated by the old fashioned picnic food which he discovers in cookbooks. One recipe which he had wanted to try was for mince stuffed picnic loaves, which his Grandma remembers from her childhood. Luckily, she even had the recipe, and the results were tasty and perfect for a picnic. So this week, Roy Creates Mince Stuffed Picnic Loaves.
Note: Roy made extra breadsticks, so he has lots more mince than needed for this recipe as it is written below!
You Will Need:
- 2 small French breadsticks
- 250 grams of sausage mince
- 250 grams of beef mince
- 1 onion, finely chopped
- A can of corn kernels, well drained ( or a small tin of mushrooms)
- 1 egg
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of tomato sauce
- Salt and pepper to taste
- Optional: Roy added a small chilli to his meat mix. You can add cayenne pepper for the same zing. Roy also added 2 cloves of garlic.
Method:
- Preheat the oven to 180 degrees celcius
- Cut the ends of the French sticks (keep these ends) and use a fork to remove the soft bread from the inside. Try to avoid making holes in the crust.
- In a bowl, combine the two types of mince, onion, corn, egg, Worcestershire sauce, tomato sauce, salt, pepper garlic and chilli (if using) and thoroughly mix. It is easiest to mix with your hands.
- Stuff the mince into the loaves, making sure to push it down so that there is mince through the entire loaf. Roy found it easiest to make little meatballs and push them into the bread sticks one by one.
- Put the ends back onto the meat filled breadsticks and wrap each loaf tightly with foil, taking care not to rip the foil.
- Bake for 40 to 45 minutes, or until the meat juices run clear.
- Chill overnight, slice and enjoy on a picnic, or just for a yummy dinner of course! You can have a little tomato sauce or chutney with them if desired.