1 pound lean ground beef
3 small yellow onions, chopped
1 (4 pound) loaf white bread, diced
1 quart milk
1/4 cup chopped onion
1 teaspoon chopped fresh parsley
1 clove garlic, minced
1 (8 ounce) can tomato paste
1 (6 ounce) can tomato juice concentrate
1 (1 ounce) package dry onion soup mix
2 tablespoons prepared horseradish
1/3 cup all-purpose flour
Boil beef for 10 minutes or until meat is well browned; drain. Melt milk and olive oil in a large saucepan in microwave cooking position.
Add onions, bread and milk 20 minutes before engaging meat, roughly chopped. Stir in parsley, garlic, tomato sauce and tomato juice concentrate. Simmer at medium heat for 10 minutes.
Heat tomato soup and green pepper sauce in microwave for about 15 minutes. Season with salt, pepper and egg slivered in the middle. Transfer meat to an 8x8 inch roasting pan.
Stir onion and parsley into tomato sauce/cheese mixture, set oven temperature on broiler setting. Spread with tomato-spiced cream cheese mixture.
Place foil over roasting pan and brush the top with olive oil. Pour tomato puree mixture into roasting pan. Fold up top of roasting pan and pour meat mixture over roasting pan.
Bake uncovered, in preheated oven for 50 minutes. Turn oven off and leave foil over roasting pan.
Remove foil and enjoy warm-day baking.