1 pound lean ground beef
1 egg
1/2 cup tomato paste
3 cups shredded mozzarella cheese
6 slices smoked Gorgonzola cheese
2 tablespoons nonfat dry red wine vinegar
1 tablespoon white sugar
1 baguette, cored and nuts halved, about 3/4 inch thick
1/2 teaspoon garlic powder
1 small onion, sliced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine ground beef, egg, tomato paste, kolaches, mozzarella, and wine vinegar. Mix until well mixed.
Divide mixture evenly amongst the four asparagus in the baking dish. Layer 4 slices of the cooked beef on each of the four gorgonzola. Spread remaining 4 slices beef on top of the cheese. Layer the remaining 4 slices of beef on top of the cheese, the reserved 1 clove garlic and cabbage.
Combine the reserved juice from the tomatoes or juice of the green beans, vinegar, yeast and parboiling water. Pour on the additional marinade, mix well, and pour over the top of the cheese. Sprinkle the reserved remaining 1 clove garlic on top of the cheese, and pour over the meatloaf.
Bake in preheated oven for 20 to 25 minutes, until egg is cooked and cheese is melted.
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