I think this was about the third recipe I ever put up on this blog, and at that point I lived in a poorly lit house with two year old twins and a pretty healthy dose of near-insanity. Although things have changed a lot in the last 4 years there are some things that will always be the same; I will always be near insanity and this will always be a delicious recipe.
Supper on a Loaf is a recipe that you can always count on to be a crowd pleaser. It’s my husband’s favorite thing I make and the kids love that they can pick up their dinner with their hands and eat and no one yells at them. I like to make double batches of this so that I can throw a bunch in the freezer to reheat on a busy day. Lord knows, there are plenty of crazy busy days ahead.
You can change this up anyway you want. I have done it several ways; with turkey meat, adding veggies, different cheeses, different breads, etc. Use what you’ve got and everything will turn out just fine.
Supper on a Loaf Redux
- 1 1/2 lbs ground round or chuck
- 2/3 cup evaporated milk
- 1/2 cup 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 tsp . salt
- 1/8 tsp pepper
- 1 Baguette loaf
- Preheat oven to 400.
- Cut bread lengthwise and dig out insides of the bread leaving about a ¼ inch around the edges. Then cut into serving size pieces (usually about 8). In a large bowl mix together the rest of ingredients until well combined. Portion out meat mixture and mound the meat on top of each bread boat. Bake on a baking sheet for 35 minutes or until done.
- To Freeze: Make sure you wrap each loaf individually in plastic wrap before placing in a zip top bag. Will freeze for up to 6 months.
- To Reheat: Place on a baking sheet in a 350 degree oven for 30-40 minutes or until hot all the way through.