Wednesday, June 12, 2013

Edward's Open-Faced Meatloaf Sandwiches

Prep/ Total time : 4 hours       Makes 8 servings

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**

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

**2 Tbsp. cola soft drink may be substituted.** 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.

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