Beef-Stuffed French Bread

• 1 12 lbs ground round
• 2 tablespoons oil
• 16 fluid ounces no-salt-added tomato sauce
• 12 cup chopped onion
• 14 cup parsley, chopped
• 1 14 teaspoons emeril lagasse's Italian spices
• 1 teaspoon low-sodium beef bouillon powder (or equivalent cube)
• 1 clove garlic, chopped
• 1 cup shredded mozzarella cheese
• 12 cup grated parmesan cheese
• 1 egg, slightly beaten
• 14 cup mushroom, chopped
• 1 loaf French bread

1. Brown the ground beef in oil.
2. Drain the beef, and then add the tomato sauce, onion, parsley, Italian Essence, bouillon powder, and garlic.
3. Heat to boiling, reduce the heat, and simmer for 20 minutes; cool for 5 minutes.
4. Stir in the cheeses, egg, and mushrooms.
5. Cut a 1 1/2-inch horizontal slice off the top of the French bread loaf.
6. Remove the center portion of bread, leaving 1-inch-thick sides of the bread shell.
7. Put the beef mixture in the loaf and wrap in a large piece of buttered aluminum foil.
8. Bake at 300F for 30 minutes.
9. Remove the foil.
10. If desired, sprinkle with an additional 1/4 cup of shredded mozzarella cheese and return to the oven for 5 minutes, or until the cheese melts.

ground round, oil, fluid ounces, onion, parsley, bouillon powder, clove garlic, mozzarella cheese, parmesan cheese, egg, mushroom, bread

Taken from www.food.com/recipe/beef-stuffed-french-bread-33261 (may not work)