1 medium head garlic
1 medium onion, cut into 1/4 inch slices
2 tablespoons Dijon mustard
1/4 teaspoon Dijon-style granules
2 tablespoons olive oil
1 (8 ounce) can whole peeled tomatoes, juice reserved
1 clove garlic, minced
1/4 cup Dijon mustard
salt and pepper to taste
1 tablespoon Dijon-style cream
1 tablespoon finely chopped fresh parsley
Peel the garlic, slice crosswise and slice the onion pocketed, putting a sheet of waxed paper on the side in the process so all the slices have little white spaces. Sprinkle the Dijon mustard and granules over the garlic heads, lifting them around and making two small incisions in the middle.
Whisk the oil in a skillet or large saucepan, heating occasionally, so about 10 minutes.
Combine the tomatoes with 2 tablespoons olive oil, leaving a tablespoon olive oil in the bottom of the tomato pot to keep the tomatoes from sticking. Stir in the garlic and strip off the peel with a spoon. Slice the tomatoes and arrange them in the same pot, folded in half.
Sterilize tomato slices and reserve the green sections of the potatoes. Season with salt and pepper. Transfer the tomato slices to the pot, using a spoon or butter knife to get them in and out.
Dissolve the Dijon mustard and celery juice in 1/2 cup olive oil, stirring constantly, until smooth. Drain off the liquid before mixing with water.
Return the garlic segmented once cooked to the pan. Mix with the tomato slices, browning slightly on one side for a minute or two so that it doesn't drain across the sides. Sprinkle the garlic-cheese mixture over the stuffed tomatoes, dip the tops of the slices into the egg to really flavor them. Spoon the green and red portions over the sliced ones. Spread the cream over the cream mixture. Let it stand to room cool for about 20 minutes.
Remove from refrigerator and gently brush egg white onto the surface of the cream mixture. Sprinkle the reserved tomato tomato juice liberally over the cream. Carefully drizzle the Dijon mustard over the cream mixture. Cover and refrigerate for 1 to 2 hours. Sprinkle remaining tomato slices over the cream mixture.
Use fingers, and gently rub the tomato mixture all over the stuffed peppers. Cook for about 20 minutes in the microwave, stirring constantly.
Return the meatloaf to the pan and let it cook as directed. Season with salt and pepper. Remove from pan and let stand for about 30 minutes in the fridge before slicing, and serving warm.