Brown the meat and drain well and return to pan. Add Velveeta cheese, ½ teaspoon garlic salt, 1 teaspoon oregano and one teaspoon Worcestershire sauce.
Spread on individual-sized pumpernickel bread then bake at 425°F for 5 minutes, until bread is toasted and topping is bubbling.
Notes
You can also freeze individually by storing in a single layer in a freezer safe bag or container. Remove and bake for 10-15 minutes at 425°F.