AuthorRetroRuth
Rating

From Farm Journal Magazine, October 1966

Tested Recipe!

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 1 long loaf French bread or 4 long Italian rolls
 Butter or Margarinesoftened
 ¾ pound ground beef
 ½ cup grated Parmesan cheese
 ½ tsp dried oregano
 1 tsp salt
  tsp pepper
 1 ½ tbsp minced onion
 9 oz tomato paste
 ¼ cup sliced olives
 2 ripe tomatoesthinly sliced
 8 slices processed cheese

1

Cut bread loaf or rolls in halves, lengthwise. Spread with butter.

2

Combine beef, Parmesan cheese, seasonings, onion, tomato paste, and olives. Spread mixture on cut sides of bread loaf or rolls.

3

Place unwrapped loaves or servings, meat side up, on cookie sheet. Top with tomato slices.

4

Bake in moderate oven (350°) for 20 minutes. Remove from oven; top with cheese slices. Return to oven until cheese is melted, about 5 minutes.
Yield: 8 to 10 servings.

Ingredients

 1 long loaf French bread or 4 long Italian rolls
 Butter or Margarinesoftened
 ¾ pound ground beef
 ½ cup grated Parmesan cheese
 ½ tsp dried oregano
 1 tsp salt
  tsp pepper
 1 ½ tbsp minced onion
 9 oz tomato paste
 ¼ cup sliced olives
 2 ripe tomatoesthinly sliced
 8 slices processed cheese

Directions

1

Cut bread loaf or rolls in halves, lengthwise. Spread with butter.

2

Combine beef, Parmesan cheese, seasonings, onion, tomato paste, and olives. Spread mixture on cut sides of bread loaf or rolls.

3

Place unwrapped loaves or servings, meat side up, on cookie sheet. Top with tomato slices.

4

Bake in moderate oven (350°) for 20 minutes. Remove from oven; top with cheese slices. Return to oven until cheese is melted, about 5 minutes.
Yield: 8 to 10 servings.

Pizza Loaf

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