mince meat in bread

I've made this once before but the recipe I used was not exactly this one. From memory I got it in an old WW cookbook called Summertime or something like that. It didn't have a heck of a lot in it and I no longer have that one.

What I do remember about the one I made was that it used mince that was already cooked (still hot) and you didn't re-bake anything - the loaf was already done and the mince was done, you just buttembled it.

Also, I remember that you had to flatten it down with something for a while then tie it with string - flattening it helped the flavours permeate.

It wasn't as flash as the picture or the description and I only made it once. It was Picnic Cob or something like that, not an Italian loaf and that's why it was in the Summertime book. HTH Hoges in WA

This is from Women's Weekly Italian Picnic Loaf Loaf is best buttembled a day ahead. INGREDIENTS

1 medium round Italian loaf 1 tablespoon bottled Italian dressing 1 medium young eggplant, sliced 2 tablespoons olive oil 2 medium tomatoes, sliced 1 tablespoon shredded fresh basil 425g can artichoke hearts, drained, halved 1 tablespoon bottled Italian dressing, extra 125g mortadella, sliced 1 tablespoon sliced black olives 125g Jarlsberg cheese

METHOD

Cut a thick slice from top of loaf, scoop out centre crumbs, leaving a thick wall. (Use crumbs for another purpose.) Brush inside of loaf with dressing. Place eggplant on an oven tray, brush both sides with oil and grill until tender, turning once, cool. Arrange eggplant in loaf, press down firmly, top with tomato and sprinkle with basil. Cover with artichokes and dressing. Top with mortadella, olives and cheese and press filling down firmly. Replace top of loaf and tie loaf securely with white string. Wrap loaf firmly in foil or plastic wrap, refrigerate overnight.

Serves 4 to 6.