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.
7 bacon slices, diced
2 cups finely chopped onion (1 large)
1/2 cup finely chopped celery
2 garlic cloves, minced
2 cups chopped fresh mushrooms
2 pounds ground chuck
1 1/2 cups soft, fresh breadcrumbs
3 large eggs
1/4 cup cola soft drink
2 tablespoons bourbon*
2 teaspoons Worcestershire sauce
1 cup ketchup
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon fresh lemon juice
8 Texas toast slices
1 tablespoon butter
8 large eggs
8 thick tomato slices
4 tablespoons mayonnaise
Chopped fresh parsley
How to Make It
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).
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 loafpan. Brush top with ketchup mixture.
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.
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.
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 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.
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.
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!!!
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.