Best Picnic Loaf Recipes

SAVOURY SAUSAGE PICNIC LOAF

Steps:

• Combine all ingredients together and form into a loaf shape.
• Lightly grease a meatloaf pan or tin and spoon the mixture into the tin, making sure to press down well.
• Cover and bake at 180°C for 1 to 1 1/2 hours.
• Drain off any excess fat from loaf.
• Let loaf sit and cool and refrigerate.
• Serve cold and slice thinly to serve.

PICNIC LOAF

Steps:

• Preheat the oven. Cut off one end of the loaf. Pull out all the inside, keeping the empty loaf and cut-off end on one side, and whizz it into breadcrumbs in a liquidiser or a food processor. Heat a good blob of butter in a large frying pan and fry the crumbs until golden brown and crisp, stirring all the time.
• Chop the leeks finely. Put in a large bowl and mix with the minced beef, tomato puree, grated cheese, chopped garlic and ground coriander. season generously with salt and black pepper and mix in the crisp breadcrumbs and, lastly, the beaten egg.
• Spoon the mxture into the empty loaf crust, pressing down slighly but filling right to the brim. Replace the end of the loaf and secure by sticking a skewer through. Smear the loaf all over, especially on top with about 15 g butter, then wrap up completely in foil.
• Put the foil package in a roasting pan and cook just below the center of the oven for 1 hour. After cooking, enclose the foil package in an insulated bag to keep hot, if required.
• Take a chopping board and a sharp knife on your picnic and cut the loaf into thickish slices just before eating.

HOT-SMOKED SALMON PICNIC LOAF

Steps:

• Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
• Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
• Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating - this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.

CHICKEN PICNIC LOAF

Steps:

• Combine oil, juice and spices in a small bowl with the chicken and marinate for several hours or overnight.
• Cook chicken in a heated oiled grill pan until cooked through.
• Cool.
• Split bread loaf in half lengthways.
• Spread hummus evenly over both cut edges.
• Arrange all vegetables evenly over base and top with the chicken, then the remaining bread half.
• Wrap tightly in plastic wrap and refridgerate for 1 hour, or longer.
• Cut loaf in 6 portions.
• Portions can be secured by tying with string or skewering.

STUFFED PICNIC LOAF

Steps:

• Combine tomatoes, shallots, green or red pepper, olives, capers and pickle.
• Cut French loaf in half lengthways and scoop out all the bread.
• Mix the crumbles bread with the tomato mixture, a little olive oil, basil, salt and pepper.
• fill the two empty bread crust shells with the mixture, press together, wrap the loaf securely in aluminum foil (plastic wrap should work, too) and chill.

PICNIC CHICKEN LOAF

Steps:

• Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
• Layer chicken, brie and apple over bottom; cover with top.
• Cut loaf into quarters.

MEDITERRANEAN PICNIC LOAF

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.

PICNIC CHICKEN LOAF

Steps:

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PICNIC MEAT LOAF

Steps:

• 1. Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray.
• 2. In a large bowl, combine all the ingredients but the hard-boiled eggs.
• 3. Press half the mixture into the pan, then gently press in the hard-boiled eggs, end to end. Mold the remaining mixture on top.
• 4. Cover with foil and bake until the juices run clear when you poke the loaf with a sharp knife, 1 1/2 hours.
• 5. Remove from oven and let cool for 30 minutes. Take the loaf from the pan, let it cool completely, then wrap it well and chill overnight.

PICNIC LOAF DINNER SANDWICH

Steps:

• Remove a little "cap" from top of bread and remove inside crumb from inside and sides. Spread olivada inside walls of bread; sprinkle with drops of vinegar and season each side with salt and pepper.
• Layer assorted cold cuts and cheeses inside, dotting layers with more olivada and slices of red peppers, cucumbers, and artichoke hearts.

ITALIAN STUFFED PICNIC LOAF

Steps:

• Slice off the top of the boule and set it aside. Scoop the bread outside of the inside of the boule to create a bread bowl. Reserve the scooped-out bread for another use, like snacking. Lay folded ham slices in the bottom of the bread bowl. Top with provolone, artichoke hearts, mozzarella and tomatoes. Drizzle balsamic vinegar and olive oil over tomatoes then season with salt and pepper. Top with basil, salami and lettuce, then cover with the reserved top of the boule. Slice into 4 to 6 wedges, depending on the size of your loaf. Serve cold or at room temperature.

PICNIC LOAF

Steps:

• Preheat grill, halve and deseed peppers place on a baking tray under grill unitl skins turn black. Place courgettes on a separate baking tray and grill until just cooked. Peel peppers.
• Cut the lid off the loaf and pull out the middle, leaving a good crust so it will keep its shape once filled. Layer all the ingredients inside, season with black pepper.
• Replace the lid, wrap in cling film and chill in the fridge for 1hr.