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Cheeseburger Loaf Recipe
Cheeseburger Loaf Recipe photo by Taste of Home

Cheeseburger Loaf Recipe

Read Reviews (4)
4.8 4
Publisher Photo
"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

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

1 serving (1 each) equals 399 calories, 17 g fat (8 g saturated fat), 60 mg cholesterol, 1,135 mg sodium, 38 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 399 calories, 17 g fat (8 g saturated fat), 60 mg cholesterol, 1,135 mg sodium, 38 g carbohydrate, 2 g fiber, 22 g protein.

Medium-Bodied Red Wine

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

Reviews for Cheeseburger Loaf(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
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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