Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on Time
1 Hour 5 Mins
Total Time
4 Hours
Yield
Makes 8 servings

Edward's Open-Faced Meatloaf Sandwiches is described by the creator and chef as a sandwich with an almost breakfast-for-supper feel. All the flavor combinations in these meatloaf sandwiches meld nicely, and the over-easy egg topping each sandwich really complements the gravy.

 

How to Make It

Step 1

Prepare Meatloaf: Preheat oven to 350°. Cook bacon in a large skillet over medium heat, stirring often, 8 to 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 sauté 3 minutes. Add mushrooms; sauté 4 minutes. Transfer mixture to a large bowl, and let cool to room temperature (about 30 minutes).

Step 2

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.

Step 3

Transfer meat mixture to a lightly greased 9- x 5-inch loafpan. Brush top with ketchup mixture.

Step 4

Bake at 350° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a meat thermometer inserted in center registers 155°. Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings.

Step 5

Prepare Gravy: Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Slowly whisk in broth and meatloaf drippings. Reduce heat to medium-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 heat.

Step 6

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.

Step 7

Melt 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break 4 eggs into a hot skillet. Cook 2 to 3 minutes on each side or to desired degree of doneness. Remove from skillet, and cover with aluminum foil. Repeat procedure with remaining 4 eggs.

Step 8

Cut meatloaf into 8 slices. Sprinkle tomato slices with desired amount of salt. Spread 1 side of each toast slice with 1 1/2 tsp. mayonnaise. Top each toast slice, mayonnaise sides up, with 1 tomato slice and 1 meatloaf slice. Gently place 1 cooked egg on each meatloaf slice. Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.

Step 9

*2 Tbsp. cola soft drink may be substituted.

610 Magnolia, Louisville, Kentucky

Ratings & Reviews

Charismagic's Review

Charismagic
September 06, 2012
It felt like a long time preparing this (and all those dishes!). I think it was 10:00 at night before we had dinner. But, it was definitely worth it! The meatloaf is good on its own, too.

AlwaysRm4Jello's Review

BobMac23
February 28, 2012
I normally don't post recipe reviews, but this one was definitely worth taking the time to do! Out of hundreds of recipes I've tried, this is incredible! The flavor combinations come together in an amazing way and it is absolutely delicious. It feels like a high end gourmet dish yet is relatively simply to make. Give it a shot and you (and your family, guests, etc.) won't be sorry!!!

BobMac23's Review

JodyGriffin
February 27, 2012
We never even made it to the sandwich stage. We ate the meatloaf straight out of the oven with a big bowl of mashed potatoes. The only change I made was left out the mushrooms so the kids would eat it. They LOVED it! Next time will make 2 so we'll have enough to make the sandwich also. Thanks!!

Michael8592's Review

AlwaysRm4Jello
February 15, 2012
What a great way to impress folks that come over for Sunday brunch.. I added a dash of Franks hot sauce and believe or not a sprinkle of Old Bay on that perfict egg yolk.. Many pluses on this recipe

JodyGriffin's Review

Michael8592
January 12, 2012
Chef Lee's open face meatloaf sandwich Rocks. It's easy to make and even easier to eat. The over easy egg makes the gravy even more yummy. Give it a try I bet you'll make it over and over.