Pub Grub Essentials Beef Stuffed Bread Loaf Recipes

20 SINFUL STUFFED BREADS

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PUB GRUB ESSENTIALS: BEEF STUFFED BREAD LOAF

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place the olive oil, and butter in a sauté pan over medium heat.
• 4. Add the mushrooms, garlic, and onions.
• 5. Chef's Tip: Add a pinch or two of salt to the pan, to get the process started.
• 6. Cook until the onions soften, and the mushrooms begin to release their moisture, about 8 - 10 minutes, and then deglaze the pan with the beef stock.
• 7. Continue to sauté until most of the liquid is evaporated, about 6 - 8 additional minutes, and then remove from the heat and reserve.
• 8. Chef's Note: While the mixture is cooking, add a bit of pepper and salt, to taste.
• 9. Use a sharp knife and cut the top off the bread loaf, or bowl.
• 10. Hollow out the inside of the bread, and leave about a 1/2-inch (1.2cm) thick wall.
• 11. Chef's Note: Save the breadcrumbs for another recipe.
• 12. Take three tablespoons of the creamy horseradish sauce, and paint the bottom and inside walls of the bread.
• 13. Take the remaining tablespoon and brush on the cut side of the top piece.
• 14. Add half the sliced beef to the bottom of the bread.
• 15. Add the mushroom/onion mixture.
• 16. Add the reminder of the sliced beef, and press down.
• 17. Drizzle 2 tablespoons of beef stock over the top of the beef, and allow it to be absorbed.
• 18. Place the cut piece of the bread on the top.
• 19. Cover with a piece of parchment paper, and weigh down with something heavy.
• 20. Chef's Tip: You could use a heavy pan, or a couple of clean bricks, etc.
• 21. Place in the refrigerator, for several hours or, better yet, overnight.
• 22. PLATE/PRESENT
• 23. Remove from the fridge, and cut into wedges.
• 24. Serve with some chips, or a nice bowl of soup. Enjoy.
• 25. Keep the faith, and keep cooking.
• 26. ADDITIONAL RECIPES
• 27. The perfect medium-rare beef top loin https://www.justapinch.com/recipes/main-course/beef/beef-essentials-the-perfect-medium-rare-top.html?p=1
• 28. Homemade bread bowls https://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html?p=1
• 29. Creamy horseradish sauce https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1

FRENCH BREAD STUFFED WITH BEEF

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

STUFFED BREAD BOAT

Steps:

• Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.

BEEF-STUFFED FRENCH BREAD

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.

STUFFED BREAD LOAF

Steps:

• 1. Slice the top off of the bread loaf. Set loaf top aside. Using a serrated knife, cut around the inside of the loaf, leaving the sides intact with no holes or cuts. This hollows out the inside leaving the loaf as a container for your stuffing. Place the bread from the middle you just cut out into a medium bowl.
• 2. Brown hamburger with the onion, garlic, celery and any other veggies that you choose (unless they are already cooked.)Drain fat. Add seasonings and salt and pepper. (Add precooked veggies now and heat through.) Add the soup. Stir to heat through on low heat.
• 3. Make sure your bread middles are cut or torn into pieces in the bowl. Fold the meat/soup mixture into the bread middles until the bread is no longer dry. This is the stuffing for your bread loaf. (If you somehow don't have enough stuffing to fill the bread cavity, can add additional torn sliced bread to these middles.)
• 4. Place hollowed loaf onto foil laid out on a cookie sheet. (You'll wrap the loaf in the foil after it's stuffed, so place it appropriately. You don't want to have to move the loaf a lot once it's stuffed.)
• 5. Line the bottom of the loaf with half the cheese. Fill the bread cavity with the stuffing mixture. Pack it in tightly but don't tear the loaf shell. Cover the stuffing with the rest of the cheese. Replace the cut-off loaf top. Wrap/seal the entire loaf with the foil and situate on the cookie sheet.
• 6. Bake at 350 degrees until heated through, approx. 20-30 mins. Remove pan from oven. Remove foil. Slice and serve. Salad goes well with this.

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

MEATLOAF W/A STUFFING STUFFED CENTER #2

Steps:

• 1. Cut up the bread into small squares. Put onto a cookie tray. Toast at 350 till lightly crunchy.
• 2. In a skillet brown chopped celery and chopped onion in 1/4 cup of butter.
• 3. In a large bowl mix together the bread cubes, water, beaten eggs,and salt. Mix lightly but wel.
• 4. Mix together in another bowl the ground beef with the ground pork.
• 5. In to a 9x5x3 inch bread pan, pat half of the meat mixture.
• 6. Cover this layer of meat with the mixed dressing. .
• 7. Then add the other half of the meat mixture on top of the dressing.
• 8. Baste lightly with the mixed catsup glaze. Bake in a pre-heated 350 oven, for 1-1/4 hours. Glazing the top every 1/2 hour. Slice and serve.
• 9. This is my revised meatloaf recipe. "MEATLOAF w/a STUFFIN STUFFED CENTER" #2. Sept. 2013. #1 is a ..STUFFING "STUFFED" MEATLOAF.. posted on JAP in Oct. 2011.