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Cheeseburger Loaf

 Cheeseburger Loaf
"I sometimes use spaghetti sauce and mozzarella cheese or picante sauce with Monterey Jack cheese to vary the taste."
6-8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
  • 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.

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Cheeseburger Loaf (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.