TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 6 servings


  • 1 loaf (1 pound) unsliced white bread
  • 1-1/2 pounds ground beef
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 3 slices cheddar cheese


  1. Cut off top of bread; hollow out remainder to form a shell and set shell aside. Cut the top and the bread removed from inside into cubes; set aside 2 cups.
  2. In a large skillet cook beef over medium heat until no longer pink; drain. Stir in green pepper, onion, seasonings and soup. Simmer 10 minutes. Stir in reserved bread cubes. Spoon into bread shell; top with cheese slices.
  3. Bake at 350° for 10 minutes. Cut into slices; serve immediately. Yield: 6 servings.
Originally published as Beef and Cheese Loaf in Country Ground Beef 1993, p24

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