Edward's Open-Faced Meatloaf Sandwiches

READY IN: 4hrs




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