Cheeseburger Loaf Recipe
Cheeseburger Loaf Recipe photo by Taste of Home
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Cheeseburger Loaf Recipe

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"I sometimes use spaghetti sauce and mozzarella cheese or picante sauce with Monterey Jack cheese to vary the taste."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 loaf (1 pound) unsliced French bread
  • 1 tablespoon butter, softened
  • 8 ounces plain or Mexican process cheese (Velveeta), sliced

Nutritional Facts

399 calories: 1 each, 17g fat (8g saturated fat), 60mg cholesterol, 1135mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 22g protein .


  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer, uncovered for 5-10 minutes.
  2. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut side of bread. Place loaf on an ungreased baking sheet and broil 4-in. from the heat until lightly browned.
  3. Spoon beef mixture into shell; arrange cheese slices on top. Broil 2-3 minutes longer or until cheese is melted. Replace bread top. Yield: 6-8 servings.
Originally published as Cheeseburger Loaf in Taste of Home February/March 1999, p9

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jul. 17, 2013

"I first came across this recipe in an old TOH magazine from my grandmother. Since then, I've varied the recipe and my family requests this frequently. I only use about 3/4 of the can of tomato soup and then add 1/4 cup BBQ sauce. Add some chopped red bell pepper for sweetness and it is amazing!"

Reviewed Feb. 28, 2012

"Such a great recipe! I left the top of the loaf off and just served this open faced - everyone in my family loved it! This is certainly a keeper!"

Reviewed Feb. 18, 2012

"I made this tonight and it turned out OK. My spouse and I agreed that 8oz of cheese was way too much as it overwhelmed the flavors of the dish. I would cut the amount to cheese to half and add more onion. I think I would also try it with ketchup next time instead of soup, as it turned out sweeter than I would prefer. Or use a half can of soup plus some ketchup. I would also try the mini-french loaves so it would be easier for each person to pick up without the insides oozing out- the middle slices, that is."

Reviewed Oct. 27, 2009

"I made this and my three boys and husband LOVED it. It was easy and delicious. I even used the bread that I cut out to make croutons for another dish."

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