Picnic loaf with chicken and ham

Preheat the oven to 180 ºC (350 ºF). Spray a baking sheet with non-stick spray. Remove the top crusts of the loaves, cut about 1,5 cm from the top, to make lids. Hollow out the loaves, leaving a 2 cm edge all the way around. Make crumbs using the hollowed out pieces of bread.
Melt 50 ml (1/5 c) butter with the garlic. Brush the hollowed out bread and bottom of the lids with the butter mixture. Replace the lids and place the loaves on the prepared baking sheet. Bake for 10 minutes until slightly crisp. Fry the onion and pepper in the remaining butter until tender and translucent. Add the mushrooms and stir-fry until lightly browned. Season with parsley and salt and black pepper. Remove from the pan. Fry the pork sausage meat and bacon until done, add the diced ham and fry lightly. Add the breadcrumbs and transfer to a mixing bowl. Season with the sherry and herbs. Divide the fillings equally between the two loaves. Press half the meat mixture firmly into the bottom of the loaves. Add half the onion mixture, followed by chicken. Add more onion mixture, ending with a layer of meat mixture on top. Replace the lids, wrap the loaves in aluminium foil and bake for 30 minutes. Serve hot or cold.
Makes 2 medium loaves.