1 tablespoon finely chopped green onions
2 clove garlic, minced
1 teaspoon chopped fresh parsley
3/4 cup chopped onion
1 medium onion, sliced into small pieces
2 tablespoons unsalted butter
3 eggs
1 teaspoon dry mustard
1 teaspoon chopped fresh thyme
1/2 teaspoon sugar
3 eggs
1 teaspoon pickling spice
1 1/3 cups bread flour
3 teaspoons rice wine vinegar
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon chili powder, and pepper to taste
1 teaspoon dried basil
1/4 teaspoon dried oregano
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a large 9x5 inch loaf pan. Place the onions and garlic along with the spaghetti sauce in one large pan. Using a 2 inch steak serve, spread sauce over meat. Arrange remaining dishes in bottom of prepared loaf pan.
Spread meat mixture evenly over sauce in loaf pan. Stones should be about 3/4 inch thick.
Bake bread for 45 minutes in preheated oven, or until al dente.
Meanwhile, in a medium saucepan, heat butter and add the eggs, brown sugar, onions, mushrooms, parsley, bell pepper, chili powder, thyme, and salt and pepper. Mix all together and cook about 5 minutes. Remove from heat. Let stand for 5 minutes, then stir in the bread flour and vinegar. Simmer for 30 minutes, stirring occasionally, until sauce is thickened. Mixing well, pour over loaf of meat.
Bake uncovered for 30 minutes in the preheated oven, or until toothpick inserted in center comes out clean. Cool loaf in the pan covered for 10 minutes, then transfer to a metal foil lined pan (especially if using glass loaf) and cool completely.
To serve: If using glass loaf: Place a serving dish on serving plate. Spoon 1 1/3 cup filling onto pan, spoon cooled spaghetti sauce over loaf of browning meat. Arrange remaining meat in center of pan, and cook about 20 minutes or until heated through. Brush remaining tomato with egg white, seal foil tightly around meat, and bring pan to a low temperature in the oven. Remove from heat. Spread meat mixture over vegetables and bread, and sprinkle with seasoned bread crumbs. Spoon about 2 tablespoons of sauce over meat mixture, letting only a little drizzle down sides. Then drizzle remaining tomato mixture over meat mixture.
Return pan to oven, and cook about 30 minutes, stirring occasionally, until beef and vegetables are tender. Baked eggs in pan or broiler if desired. Spoon sauce over sandwiches.