This French Cheeseburger Loaf almost turned out to be a Pinter-Mess. Thank goodness my daughter Jessica was in the kitchen with me. An extra pair of hands helped me save it from being an absolute diaster.
I found this recipe on Taste of Home’s website and pinned it to test out.
This recipe is ok, but it needs some tweeking. I’m not altogther happy with the outcome. The loaf was a little dry. Next time, I want to either add a dipping sauce or add more ketchup and less flour to the meat. It’s a good start to play with and really make your own.
To test this recipe yourself, you’ll need ground beef, chopped sweet onion, chopped red or green pepper, minced garlic, flour, dijon mustard, ketchup, 1 tube (11 oz) refrigerated crusty french loaf, sliced white American cheese, egg white, and shredded Parmesan cheese.
In a large skillet, brown the ground beef, onion, and pepper over medium heat. Add the garlic halfway through so it doesn’t burn. Cook the beef until no longer pink.
Add flour, ketchup, and mustard and set aside. As I said earlier, I’d add more ketchup and less flour so the final product isn’t so dry the next time I make this recipe.
This is where the trouble began…
Unroll the crusty french loaf gently, starting at the seam. I highly recommend doing this step on top of a piece of parchment paper (You’ll see why in a moment!). Pat the dough out into a 12″ x14″ rectangle and spoon the meat mixture lengthwise down the center of the dough. Place the cheese slice on top of the meat.
Bring the long sides of the dough to the middle and pinch the seam together. Next, the instructions said to place the loaf seam side down on a baking sheet…
When I went to lift it up, the loaf started falling apart where the warm meat was laying on the dough. What a mess… With Jessica’s help, I slowly slid some parchment paper under the loaf, then put the whole thing on the baking pan seam side up. There was no way we were getting that loaf turned over without making a mess! When things don’t go as planned in the kitchen, you just have to improvise.
Brush the dough with a beaten egg white and sprinkle with Parmesan cheese. Cut diagonal slits on top of the loaf. Bake at 350 degrees for 25 to 30 minutes. Slice and serve warm.
This recipe was almost a disaster. I think the dough wouldn’t have torn if the meat had cooled off. Also, the filling was on the dry side and I had even added more ketchup than originally called for. I’m not sure if I’ll try it again or not, but if you do, I hope you have better luck then I did!
- ¾ lb lean ground beef
- ½ cup chopped sweet onion
- ⅓ cup chopped red or green pepper
- 2 minced garlic gloves
- 2 Tablespoons flour
- 2 Tablespoons dijon mustard
- 3 Tablespoons ketchup
- 1 tube (11 oz) refrigerated crusty french loaf
- 4 slices white American cheese
- 1 egg white, beaten
- 3 Tablespoons parmesan cheese
- In a large skillet, fry beef, onion, and pepper over medium heat. Halfway through cooking, add garlic. Cook meat until no longer pink.
- Stir in flour, mustard, and ketchup. Set aside.
- Unroll dough on top of parchment paper. Pat into a 12'' x 14'' rectangle
- Spoon meat mixture lengthwise down the middle on the dough. Top with sliced cheese.
- Bring long sides of dough to middle and pinch together seams. Place loaf on baking sheet.
- Brush with beaten egg white and sprinkle with cheese. Cut diagonal slits in top of loaf
- Bake at 350 degrees for 25-30 minutes. Slice and serve warm.