Supper on a Loaf

This is a recipe that was handed down to me from my mother She got it from her mother and so on. I grew up on this meaty treat. It’s like meatloaf with a handle. It freezes very well and therefore makes a great make ahead meal for those super busy days. When my husband ran his own restaurant, I used to make this every Sunday for the staff with a big bowl of green beans and mashed potatoes. It was always a hit and I’m sure it was probably the only decent meal some of them ate all week. I made my own sourdough loaf for this recipe but you can use any crusty bread.

1 1/2lbs ground beef
2/3 cup evaporated milk
1/2 cup cracker meal, oats, or crushed saltine crackers
1/2 cup chopped onion
1 egg
2 cup grated cheese ( I like Cheddar, but anything will do)
1 Tbsp dry mustard
1 1/2 tsp. salt
3/4 tsp Accent (meat tenderizer)
1/8 tsp pepper
1 Baguette

Preheat oven to 350.
Cut bread lengthwise and dig out insides of the bread. Then cut into serving size pieces (usually about 8). In a large bowl mix together the rest of ingredients. Portion out meat mixture and mound the meat on top of each bread boat. Bake at 350 for 35 minutes or until done.
To freeze: Make sure you wrap each loaf individually before placing in a zip top bag.