Supper on a Loaf

This dish is always a crowd-pleaser. Make up a double batch, wrap in plastic wrap and store in a ziploc bag for your next busy day!

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.

My mother made this recipe for us when we were kids, and her mother made it before her. So, to say it has stood the test of time is an understatement.

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
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Supper on a Loaf Redux

This dish is always a crowd-pleaser. Make up a double batch, wrap in plastic wrap and store in a ziploc bag for your next busy day!

Course dinner
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 400.
  2. Cut bread lengthwise and dig out insides of the bread leaving about a ΒΌ 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.
  3. 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.
  4. To Reheat: Place on a baking sheet in a 350 degree oven for 30-40 minutes or until hot all the way through.

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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