Edward's Open-Faced Meatloaf Sandwiches

Submitted by ratherbeswimmin

"Chef Edward Lee, 610 Magnolia; in Southern Living"

 

• Ready In: 4hrs
• Ingredients: 28
• Serves: 8

ingredients

• Meatloaf

• 7 slices bacon, diced
• 2 cups finely chopped onions
• 1⁄2 cup finely chopped celery
• 2 garlic cloves, minced
• 2 cups chopped fresh mushrooms
• 2 lbs ground chuck
• 1 1⁄2 cups soft fresh breadcrumbs
• 3 large eggs
• 1⁄4 cup cola drink
• 2 tablespoons Bourbon
• 2 teaspoons Worcestershire sauce
• 1 cup ketchup
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 2 tablespoons light brown sugar
• 1 tablespoon soy sauce

• Gravy

• 1 1⁄2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1⁄2 cup chicken broth
• 1⁄4 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1⁄4 teaspoon fresh lemon juice

• Remaining Ingredients

• 8 slices Texas toast thick bread
• 1 tablespoon butter
• 8 large eggs
• 8 thick slices tomatoes
• 4 tablespoons mayonnaise
• chopped fresh parsley

directions

1. Meatloaf-preheat oven to 350°.
2. Cook bacon in a large skillet over medium heat, stirring often, 8-10 minutes or until crisp.
3. Remove bacon, and drain on paper towels, reserving drippings in skillet.
4. Add onions and next 2 ingredients to hot drippings, and saute 3 minutes.
5. Add mushrooms; saute 4 minutes.
6. Transfer mixture to a large bowl, and let cool to room temperature (about 30 minutes).
7. Add ground chuck, next 5 ingredients, 1/2 cup ketchup, 1 1/2 tsp salt, 1/2 tsp pepper and cooked bacon to onion mixture in bowl, and combine mixture, using hands.
8. Stir together brown sugar, soy sauce, and remaining 1/2 cup ketchup in a separate bowl.
9. Transfer meat mixture to a lightly greased 9 x 5 inch loaf pan.
10. Brush top with ketchup mixture.
11. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until meat thermometer registers 155° (insert in center).
12. Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings.
13. Gravy--melt butter in a saucepan over medium heat.
14. Whisk in flour until smooth.
15. Slowly whisk in broth and meatloaf drippings.
16. Decrease heat to med-low, and simmer, whisking constantly, 2 minutes or until slightly thickened.
17. Stir in 1/4 tsp salt, 1 tsp pepper, and 1/4 tsp lemon juice; remove from ehat.
18. Preheat oven to 350°.
19. Arrange Texas Toast slices on a baking sheet, and bake 8 minutes on each side or until golden; remove from oven.
20. Melt 1 tbsp butter in a large nonstick skillet over medium heat.
21. Gently break 4 eggs into a hot skillet.
22. Cook 2-3 minutes on each side or to desired degree of doneness.
23. Remove from skillet, and cover with foil.
24. Repeat procedure with remaining 4 eggs.
25. Cut meatloaf into 8 slices.
26. Sprinkle tomato slices with salt and pepper, to taste.
27. Spread 1 side of each toast slice with 1 1/2 tsp mayonnaise.
28. Top each toast slice, mayonnaise side up, with 1 tomato slice and 1 meatloaf slice.
29. Gently place 1 egg on each meatloaf slice.
30. Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.