Stuffed French Loaf

I've made these for Wednesday Night Suppers at church, and I've made them for Bible School. They are always a big hit. 

Stuffed French Loaf

1 loaf French Bread

8 oz bulk Sausage
1/3 cup Onion, chopped
1 Garlic Clove, minced
1 Egg
3 t Dijon Mustard
2 T Parsley, chopped
¾ cup Mozzarella Cheese
½ cup Parmesan Cheese, grated
Salt & Black Pepper, to taste
Butter, softened
Garlic Salt

Preheat oven to 350 degrees. Slice the bread in half lengthwise and slightly hollow out each half, leaving 1/2 inch thick layer of bread. Place the breadcrumbs in container of a blender or food processor and process for 15 to 20 seconds or until fine.

Cook sausage, onion and garlic in a heavy skillet over medium heat until meat is brown; drain. In a large bowl, combine breadcrumbs, meat mixture, egg, 3 tsp mustard, parsley, cheeses, salt and pepper. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Brush with softened butter, and sprinkle with garlic salt. Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through. Using bread knife, cut into 1-inch thick slices.

Note: Serve with your favorite hot mustard or horseradish…

Option: Omit the bread altogether... sub 1/4 cup of Parmesan flavored breadcrumbs for the fresh breadcrumbs and cook the meat mixture in muffin tins and serve as mini loaves.