1 (16 oz.) loaf French bread
1/2 lb. bulk pork sausage
1/2 lb. ground chuck
1 med. onion, chopped
1 c. (4 oz.) shredded Mozzarella cheese
1 egg
1/4 c. chopped fresh parsley
1 tsp. Dijon mustard
1/4 tsp. fennel seeds
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 clove garlic, crushed

Cut off ends of loaf, and set ends aside. Hollow out the center of loaf with a long serrated bread knife, leaving a 1/2 inch shell. Position knife blade in food processor bowl; add bread removed from inside of the loaf. Process to make coarse crumbs. Set bread shell and crumbs aside.

Cook sausage, beef, and onion in a skillet until meat is browned, stirring to crumb meat; drain well. Add 1 cup reserved bread crumbs, cheese and next 6 ingredients, mixing well. Spoon meat mixture into shell and replace loaf ends, securing with wooden picks.

Melt butter in a small saucepan; add garlic and cook for about 1 minute. Brush butter mixture over loaf. Wrap loaf in aluminum foil, leaving open slightly on top. Bake at 400 degrees for 20 minutes or until heated and cheese melts. Cut into 4 pieces. Yield 4 servings.