Pastry-wrapped bundles of barbecued meat loaves are supper-party specials
Pastry for 10" 2-crust pie
1lb.ground beef chuck
½lb.ground lean pork
½lb. liver sausage
2tblsp. finely chopped onion
2tblsp. finely chopped green pepper
⅓c. bread crumbs
Combine beef, pork, liver sausage, onion, green pepper, garlic, salt, paprika, pepper and bread crumbs, mixing thoroughly. Shape mixture into 8 square loaves. Place in greased baking pan. Top each meat loaf with 1 tblsp. Barbecue Sauce.
Bake in moderate oven (350°F.)15 minutes. Spoon remaining sauce over loaves and continue baking 20 minutes. Remove from baking pan and cool until lukewarm (or bake in advance, cool and refrigerate).
Divide pastry in half. Roll each half into 12" square. Cut in fourths. Place each meat loaf diagonally on a square of pastry so that corners of pastry may be brought up over sides of meat loaves. Seal pastry well. Prick each pastry-wrapped meat loaf two or three times.
Bake in hot oven (425°F.)20 minutes. Serve hot or cold.