Edward'S Open-Faced Meatloaf Sandwiches - cooking recipe

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
Preparation
    Meatloaf-preheat oven to 350\u00b0.
    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\u00b0 (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\u00b0.
    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.

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