Burgundy meatloaf in sourdough

1        pound                French bread -- Sourdough
1                             onion -- small, chopped
1/4      pound                mushroom -- sliced
2        tablespoons          catsup
1        cup                  cheddar cheese -- shredded
1/2      cup                  red wine
1        teaspoon             garlic salt
1/4      teaspoon             thyme leaves
1        pound                ground Beef Top Round

Cut a thin slice from the top of the loaf.  Scoop out most of the bread.
Tear to make 1 1/2 cups soft crumbs (top slice and remaining bread can be
used as bread crumbs in other recipes).
Brown onion and mushrooms in 1 1/2 tbs. of the butter.  Beat egg with
catsup.  Mix in bread crumbs, 1/2 cup of the cheese, wine and seasonings.
Lightly mix in ground beef and onion mixture.
Spoon meat mixture into hollowed-out bread.  Rub crust with remaining 1/2
tbs. butter.  Wrap in foil.
Bake at 375 for 1 hour to 1 1/4  hours.  
Fold back foil and sprinkle with remaining 1/2 cup cheese.  Return loaf to
oven.  Bake until cheese melts, about 3 minutes.
Cut into 1 inch slices.