This is another recipe that my friend Vicky Gomez gave me - it is for a type of meatloaf. She makes it by poaching it(wrapped in foil)and then serves it cold and sliced very thin on crackers or toasted pita or cocktail breads. I used most of her ingredients but instead of poaching it - I made it in the oven. We use this as an appetizer or canapés as well. Didn't allow for chilling or cooling times, which is approximately 10-12 hours.