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Italian Sausage Loaf
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Crisp on the outside, savory on the inside easy to serve and eat tailgate favorite.

Linda Weissert


  • 1 loaf good Italian bread from the bakery
  • 1/2 pound hot Italian sausage (sweet if there are wimps in your crowd)
  • 1/2 pound ground beef, extra lean
  • 1 onion, chopped
  • 1 cup (225 ml) shredded mozzarella or provolone cheese (or both)
  • 1 egg
  • 1/4 cup (60 ml) chopped fresh parsley
  • 1/4 cup (60 ml) chopped fresh basil
  • 1/4 cup (60 ml) red bell pepper, diced finely
  • 1 tsp (5 ml) dried oregano
  • 1/4 tbsp (4 ml) fennel seeds
  • 2 tbsp (30 ml) butter, melted
  • 1 clove garlic, crushed
  • salt and pepper, to taste
  • Cut both ends off bread and hollow out the middle of the loaf, leaving a 1/2" shell.
  • Make fresh bread crumbs out of what you removed.
  • Cook meats, onion and red bell pepper until well-browned; drain well.
  • Add 1 cup (225 ml) reserved bread crumbs, cheese, egg, parsley, basil, oregano, fennel seeds, salt and pepper and mix well.
  • Spoon mixture into bread shell.
  • Replace ends and secure with toothpicks.
  • Mix together melted butter and garlic and process in microwave or 1 minute on high.
  • Brush garlic butter over outside of loaf.
  • Wrap securely in foil.
  • Bake at 400 degrees (200 C.) for 20 minutes or until thoroughly heated.
  • Let stand 5 minutes before serving.
  • Remove foil and slice into thick pieces.
  • If you're doing this to take to a tailgate or other party (or just want to make ahead of time) just leave the loaf in the foil, wrap again in layers of newspaper to retain heat and unwrap all when you get to the parking lot.
This is one that everyone always asks me for the recipe - and I always give it out.

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