Traditional recipes aren't always passed down just from family members. Meals between friends, or in this case a Church Choir, are sometimes even more memorable. I discovered this while making this recipe with my Mother this week. I thought all along this was her recipe, but it was actually one her friend Sarah from Church Choir had given to her many years ago.
This hamburger stuffed bread was a favorite of mine when I was growing up, and I always thought the magical recipe was my Mothers. But when we finished making it and I photographed it and we finally sat down to eat it, she quickly made a call to her friend Sarah Urquhart's husband. I knew the name and remembered her face but I didn't know she had passed away and I had no idea that this favorite recipe of mine actually came from her. So thank you Sarah, for the delicious recipe and the memories it brought to our family and hopefully to yours too...my Mom smiled thinking of you on this day... you are missed.
SARAH'S HAMBURGER STUFFED BREAD
1 - 1 lbs loaf of un-sliced Italian bread
1 lbs ground beef (or we used 12 oz of Boca Ground Crumbles to make it vegetarian)
10 3/4 oz can of Campbell's cheese soup
1 small white onion chopped
1 small green pepper chopped
3 cloves of garlic chopped
3/4 cup shredded cheddar cheese (we used extra sharp)
1 tbsp or more olive oil
salt and pepper to taste
Pre-heat your oven to 350 degrees.
Sautee' onion, pepper, and garlic in olive oil.
Add ground beef and continue to cook until meat is thoroughly cooked, reduce heat to low.
Slice off the top of the loaf of bread and set aside.
Pull out in medium pieces the inside of the bread leaving a square shell (*see picture). Put the pieces of bread in a bowl.
Add can of cheese soup, undiluted, to the ground beef mixture and stir in until thoroughly mixed.
Stir bread pieces into the meat mixture. Stir until bread pieces are completely mixed in and coated in cheese.
Stuff meat and bread mixture in to the bread shell. Be sure to pack it in so it all fits.
Sprinkle shredded cheddar cheese on top.
Cover with bread top that you sliced off earlier and bake in oven at 350 degrees on a cookie sheet until cheese is melted (optional: we used Architec Stretch Hot Cooking Bands to hold it together. *see picture)
Cut in to slices, serve and enjoy!