Tonights dinner was one of my favorites from a 1964 Jaycee Wives (look it up!) cookbook. Its finger-food, which I adore. Its also family-friendly, which is why Im posting the recipe. Serve it up with a salad for a complete meal. Best of all is that when you want that meatloaf sandwich the next day, you just slice it off. HAMBURGER STUFFED FRENCH BREAD 1 Large French Bread loaf 1 1/2 lb. ground beef 1/4 cup Chopped Onion 3/4 tsp. oregano 1/2 tsp. salt 1/4 tsp. pepper 1 1/2 cups bread crumbs (youll get these from the bread. If you have a food processor now is the time to get it out). 1/2 tsp. dry mustard 1/3 cups Fresh Chopped Parsley (2 Tbs if dried) 1 egg, slightly beaten 1 1/2 cups shredded cheddar cheese 3 Tbs melted butter Cut off the ends of the bread. Hollow out the ends and the entire loaf of bread, leaving a thick crust. Reserve 1 1/2 cups of of crumbs. Combine Beef, Onions, Oregano, Salt and Pepper in a skillet and cook until browned, breaking into small pieces. Remove from heat. In a bowl, combine bread crumbs, mustard, parsley and cheese. Add meat mixture and egg into the bowl and combine. Blend thoroughly. Fill the loaf by standing it on end in a bowl. Pack it completely full but do not put any mixture into the ends. Replace the ends and secure to the loaf with a toothpick. Brush the loaf with the melted butter. Cook in a 400 degree oven for 10 minutes. Loosen the foil and cook for another 5 to 10 minutes until the outside is crispy. Let stand for 5 minutes, then slice and serve. Leftovers (right... those wont happen) can be frozen. Just thaw and reheat in a 400 degree oven wrapped in foil for 15 minutes.
Posted on: Sun, 30 Mar 2014 01:54:07 +0000
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