Recipe – Lisa’s Stuffed Loaf

Many of you prayed faithfully these last few months for my friend Lisa, and that the Lord would keep her sweet baby, Grace, safe in the womb until His time.  As I mentioned earlier, Grace was born earlier this week and she is a healthy, beautiful baby girl! I saw her for the first time today. It was such a sweet thing to finally meet that beautiful baby girl so long prayed for.

While Dani has been helping out at Lisa’s house, she’s picked up a couple of new recipes; and this one, in particular, has already become a favorite in our home. Lisa graciously said that I might share this recipe with you. She’s like that. Gracious. Generous. It sounds a bit involved to make, but it really doesn’t take too long and it’s a fun, family sandwich supper.

You can easily double (or triple or quadruple) the ingredients to serve a large family or a crowd. If you have left overs, it reheats well for lunch the next day. Dani says that she’s wrapped these up, before baking, for the freezer, too. What a great, make ahead, freezer meal!


1 large loaf french bread
1 lb. ground beef
5 Tablespoons butter, divided
3 Tablespoons flour
1 teaspoon salt
1 1/2 cups milk
1/2 teaspoon worcestershire sauce
1 egg
2 cups grated cheddar cheese
garlic salt

Cut the loaf of french bread, lengthwise, almost in half.  Leave a small “hinge” of crust on one side.  (Dani cut this loaf all the way through. No big deal. Open the bread up and pull out the insides in bite sized pieces. Set aside.





While you are working, be sure to keep your four legged, kitchen floor cleaning system close at hand.  You don’t want any stray pieces of bread lying about the floor.





Brown the ground beef. Dani tossed some dried, minced onion in with this tonight. Fresh chopped onion, and a bit of minced garlic would be great, too.




Again, having that four-legged floor cleaner close at hand is a good idea.  No greasy meat spills in our kitchen.  Nosirree!!!!


Make a simple white sauce as follows:  Melt 3 Tablespoons of butter in a sauce pan.  Stir in flour to make a roux.  Add salt and milk and stir until thickened.  Remove from heat and stir in worcestershire sauce and egg.  Add the browned, ground beef and grated cheddar and mix it up well.  Add the pieces of bread you set aside to the beef mixture and combine.




Begin stuffing the meat/bread mixture back into the hollowed out french bread loaf.





Get your hands right in there and really pile it on! You want to get every bit of that yummy mixture in there.





Fold the bread back together and press it down a bit to seal it. (If your bread tears at the hinge, it’s no big deal.)





Melt 2 Tablespoons butter and brush the top of the loaf. Sprinkle the top with garlic salt. Liberally.

Place on cookie sheet. Bake at 350° for 20 – 30 minutes, or until heated through.


At this point in time, as you’re cleaning up a bit as the loaves bake, be sure to scrape those last little tid bits from the bowl and offer them to that faithful, four legged companion. You will remember to wash your hands after this step.



Using a serrated bread knife, slice into 1 1/2″ – 2″ slices and serve.


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9 comments to Recipe – Lisa’s Stuffed Loaf

  • Wilma Flintstone has NOTHING on my garbage disposal.  Ditz does not complain about what she is given.

      May Dr.F NEVER see this post   Yes, she is a spoiled house dog, however, you will never see me hauling her around in a front pack (I think this is physically impossible!).  Nor will you see her birthday advertised in the paper.

  • :goodjob:  We have FOUR yes four garbage disposal’s in our house.  *snicker*  They do quite a good job.  And that looks SO good.  I have a TON of ground llama meat in my freezer, and I’m always looking for new ways to make it, as my kids aren’t totally thrilled with its taste.  I’m looking forward to using it this way thanks

  • This looks yummy. What did you serve along with it?

  • Rainydame:  Llama meat?  Do you raise llamas????  We have, for years, hoped to stumble across a sweet tempered female, or neutered male, llama to run with our sheep as protection.  So far, the Lord has not provided the right animal at the right price for us.  We’re still praying.

    Amy:  We had a wonderful green salad with this last night. 

  • @copperswife – We don’t raise llama’s we just inherited three when we bought this house.  We kept them for about a year, but when they decided fence jumping was a routine pleasure we gave two to friends, and the third jumped a fence, swam across a very swollen flooded river, and got out.  This after 6 hours of my husband and the friend trying to catch it.  So it ended up in our freezer instead. ROFL  Its actually pretty decent meat.  I just had to learn to add a bit of soy sauce to the ground stuff as its a bit gamier then hamburger.   Around here getting llama’s for free is fairly common…hopefully some day you’ll find one.  Although I researched their protection status…and its not quite as good as originally promoted.  Go look around online you’ll be a bit suprised. 

  • That looks really yummy.  I only wish I had read your post before my hubby bought fixin’s for watching the big game tonight, because that looks better than what we’re planning!!!

    Praising the Lord with you over baby Grace’s safe arrival, and praying diligent for Eric’s family.:love:


  • i came over via rainydame – your recipe sounds really good and easy to do – and yes, i cook like you do, with my faithful little “hoover-ettes” at my side, or acutally under my feet (toy poodle and shih tzu)!

  • I fixed this for my boys tonight and it was a huge hit!  My husband is working tonight and I thought I would try it out on the boys first.  Thank you for posting and thank you, Lisa, for sharing.  I had my laptop open on the kitchen island while I was putting everything together, looking at the directions as I went along.  I had to laugh as my yellow four legged friend, of the same breed, was right there waiting!  Thanks again!

  • Pam

    I love freezer cooking. Saw your post on Organized Junkie today and decided to peruse your blog. Do you do that too? Thought this recipe sounded delicious and was thinking you could substitute sausage for the ground beef and with the roux it would be a lot like sausage and gravy and wouldn’t that make a great breakfast freezer meal? I might just try this.