Duncan’s “Meat in a Loaf” Stuffed Sandwich Bread
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A while back, my youngest requested “meatloaf” for supper. I was somewhat taken by surprise, as I was not aware that he preferred meatloaf as a meal. Just to make sure we were both talking about the same food item (he can a be rather creative in his wording at times), I described the dish that I thought he was requesting – ground beef, bread crumbs, eggs, seasonings, all baked together in a loaf shape. As it turns out, it was a good thing I asked, because he had something entirely different in mind.
What he was looking for was meat in a loaf, that is, meat inside a loaf of bread. I had thrown together something like this together when I ended up serving a crowd unexpectedly and wanted to stretch some leftover spaghetti sauce into a meal. Here’s what I did.
Duncan’s “Meat in a Loaf” recipe
Enough raw bread dough to make one to two loaves of bread (you can use the recipe for easy homemade bread, or your own favorite recipe)
Leftover meat sauce, 1 to 1 1/2 cup per loaf
Shredded cheese, about one cup per loaf
I typically use beef or chicken, but feel free to experiment with other meats like BBQ pork. I combine the leftover beef spaghetti sauce with cheddar cheese, and leftover cooked chicken Alfredo sauce with mozzarella.
To form the loaves, roll the dough into a rectangle about 9″x 13″. Spread your fillings down the center third of the dough, meat first, then cheese on top. Stay about one inch away from the narrow ends of the rectangle.
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Fold both sides of the dough in towards the center, pinch to seal (think “closing a purse” not “rolling a jelly roll”). You want to end up with a long, narrow loaf. Place the loaf seam side down on a large baking sheet that has been greased or covered with reusable parchment paper.
Allow to rise until about double in size. When dough is almost ready to bake, preheat oven to 350F. Bake loaves 30-35 minutes, until evenly browned. Cool 10 minutes before slicing and serving. Best served warm.
Paired up with some garden veggies or a big old salad, this is a quick, economical way to stretch leftovers into a larger meal. Since I make my own spaghetti sauce and Alfredo sauce, I know exactly what’s in it.
I hope you and your family enjoy Duncan’s Meat in a Loaf, too.
I’d love to hear how you stretch leftovers.
Don’t for get to check out out master list of bread recipes (with photos) in the post “Never Buy Bread Again – 13 Homemade Bread Recipes“.
You may also enjoy:
- Chicken and Gnocchi Soup
- Broccoli, Bacon and Cheese Salad
- Cheesy Broccoli Soup with a Surprise Ingredient
Originally written in 2011, updated in 2016.
This reminds me of a recipe that Venezuela’s often serve during Christmas called “Pan de Jamon” (Ham bread), but a little more simplified.
There are many filled bread recipes around the world. Thank you for introducing me to a new one.
This looks and sounds like a great idea!! I will definitely have to give it a try. Would be great with a salad as well.
I grew up with ground breakfast sausage and cheese in the middle. It made for a delicious breakfast!
I think variations of this are popular in many areas because it’s so easy to put together most of a meal in one spot.
My sister-in-law makes something like this, except she does it with sausage, spices and cheese and serves it for breakfast. Delicious! I will like to try this sometime. Thanks!
Thanks, Jennifer. My youngest loves burgers.
Thank for the recipe. I’m going to try it
You’re welcome.
Looks good. I make this too for my family… cheeseburger bacon is really good.
Alfredo Sauce
8 ounces cream cheese
1/2 cup butter
1 cup milk
3/4 cup Parmesan cheese – freshly grated if possible – it makes a HUGE difference in flavor
pepper to taste
Melt together cream cheese and butter, whisk in milk and grated cheese, add pepper to taste. Stir in precooked chicken and broccoli, if desired. Serve over noodles of your choice. We've been eating Tinkyada brown rice noodles lately.
I often make this when I have leftover chicken and broccoli in the freezer. Super quick and easy.
Could you share your Alfredo recipe? would love to stop buying those expensive jars. Can't wait to try this! thank you for sharing.
Great idea! Thanks for sharing
Whatever works! My mom used to use frozen bread dough when I was a kid to help feed the six of us. Now I cheat and use the bread machine. 😉
I think we would like that. I think I'd use your frozen bread dough, however. It might be quicker. Love your thoughts. Debi
Thanks, Tina. You can also cheat and use frozen bread dough, if you're not a dough maker. I'll bet your girls could tackle this easily with premade dough.
Very creative! Something I think we'll try sometime. :^)
Some years ago you gave us a recipe for meatloaf. It was your husband’s favorite. I believe it had vensison or other wild game in it and some unusual spices. I’ve lost my recipe and would love it if you could post it again.
Hmmm… given that my husband is not a fan of meatloaf, I suspect this was on another site.