2 pounds ground beef
2/3 cup water
6 (1 ounce) cubes chicken bouillon
2 (10 ounce) cans tomato soup mix
1 small onion, chopped
2 stalks celery, chopped
1/2 cup sliced green onions
2 (6 ounce) cans tomato paste
1/4 cup Worcestershire sauce
1/4 cup margarine
1 (16 ounce) package custard cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the ground beef and water. Bring to a boil, stirring. Reduce heat, cover and simmer for 20 minutes. Drain excess fat, stirring occasionally.
Meanwhile, over a high heat, heat tomato soup mix and place in a large stock pot. Bring to a boil, stirring occasionally. Reduce heat, and continue to simmer for 5 minutes.
In a medium saucepan, heat tomato soup mix in a medium saucepan, stirring occasionally. In a small bowl, combine tomato paste, Worcestershire sauce, margarine and mozzarella cheese. Mix together, then stir into the simmering liquid.
Pour mixture into the baked loaf, leaving a 1/2 inch crust.
Bake in the preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 1 to 3 hours. Let cool before cutting into slices.