Cheeseburger Stuffed Bread Loaf Recipe

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Cheeseburger Stuffed Bread Loaf Recipe

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I received this recipe more than 25 years ago in a chain letter. This stuffed bread travels well to picnics, and leftovers are excellent for lunch. - Sheila Cormack, Vanderhoof, British Columbia
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup ketchup
  • 1-1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup shortening
  • 3/4 cup milk

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add onion, cheeses, ketchup, 1/2 teaspoon salt and pepper; set aside. In a bowl, combine the flour, baking powder and remaining salt. Cut in shortening until mixture resembles coarse crumbs. Using a fork, stir in milk until mixture forms a ball. On a floured surface, roll out dough into a 15-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Pinch edges to seal. Place seam side down on an ungreased baking sheet. Bake at 425° for 30 minutes or until golden brown. Cut into slices. Yield: 1 loaf.
Freeze leftovers of Cheeseburger Loaf for up to 3 months in an airtight container. Reheat on a baking sheet at 375° for 20 to 30 minutes or until heated through.
Originally published as Cheeseburger Loaf in Taste of Home Ground Beef Cookbook 1999, p89

Nutritional Facts

1 each: 210 calories, 11g fat (5g saturated fat), 30mg cholesterol, 537mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 11g protein.

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup ketchup
  • 1-1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup shortening
  • 3/4 cup milk
  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add onion, cheeses, ketchup, 1/2 teaspoon salt and pepper; set aside. In a bowl, combine the flour, baking powder and remaining salt. Cut in shortening until mixture resembles coarse crumbs. Using a fork, stir in milk until mixture forms a ball. On a floured surface, roll out dough into a 15-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Pinch edges to seal. Place seam side down on an ungreased baking sheet. Bake at 425° for 30 minutes or until golden brown. Cut into slices. Yield: 1 loaf.
Freeze leftovers of Cheeseburger Loaf for up to 3 months in an airtight container. Reheat on a baking sheet at 375° for 20 to 30 minutes or until heated through.
Originally published as Cheeseburger Loaf in Taste of Home Ground Beef Cookbook 1999, p89

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