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Chili Cheese Loaf


1 Lb lean ground beef

1 8oz can tomato sauce

2 Tbsp onion flakes

1 Tbsp Jalapeno mustard
recipe on appetizer page
(or any hot mustard)

2 Tsp chili powder

1/2 Tsp minced garlic

3 1/4 cups flour

1 Tbsp sugar

1 packet rapid rise yeast

1 Tsp seasoning salt

1 1/2 Tsp Mexican seasoning
(or taco seasoning)

1/2 cup water

1/2 cup milk

1 Tbsp butter

cornmeal for dusting

1 cup grated cheddar cheese

1 beaten egg white


In a large skillet, brown the ground beef and then drain.

Add the tomato sauce,onion flakes,mustard,chili powder and garlic.

Cook over medium heat for 5-8 min, stirring occasionally, then set aside.

In a large bowl,combine 2 1/4 cups flour with the sugar,Mexican seasoning,seasoning salt and yeast.

In a small saucepan, heat the water,milk and butter until hot to touch (125-130 deg).

Stir liquid into dry ingredients.

Add just enough of the remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead for about 4 minutes.

Sprinkle a greased baking sheet with cornmeal.

Roll the dough into a 14x10 rectangle.

Sprinkle half of the cheese down the center third of dough length.

Spread the ground beef mixture over the cheese and then top with the remaining cheese.

Cut 1 inch wide strips along each side of the dough beginning at the filling and extending out to the edge of the dough.

Alternating sides, fold the strips(at a slight angle) over the filling.

Cover, set in a warm place and let dough rise for 15 minutes.

Brush the top with the beaten egg white then sprinkle with additional cornmeal.

Bake at 400 deg for 20 min or until light golden brown.