Edward's Open-Faced Meatloaf Sandwiches |
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Prep Time: 1 Minutes Cook Time: 2 Minutes |
Ready In: 3 Minutes Servings: 8 |
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Chef Edward Lee, 610 Magnolia; in Southern Living Ingredients:
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 |
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 |
8 slices texas toast thick bread |
1 tablespoon butter |
8 large eggs |
8 thick slices tomatoes |
4 tablespoons mayonnaise |
chopped fresh parsley |
Directions:
1. Meatloaf-preheat oven to 350°.
2. Cook bacon in a large skillet over medium heat, stirring often, 8-10 minutes or until crisp.
3. Remove bacon, and drain on paper towels, reserving drippings in skillet.
4. Add onions and next 2 ingredients to hot drippings, and saute 3 minutes.
5. Add mushrooms; saute 4 minutes.
6. Transfer mixture to a large bowl, and let cool to room temperature (about 30 minutes).
7. 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.
8. Stir together brown sugar, soy sauce, and remaining 1/2 cup ketchup in a separate bowl.
9. Transfer meat mixture to a lightly greased 9 x 5 inch loaf pan.
10. Brush top with ketchup mixture.
11. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until meat thermometer registers 155° (insert in center).
12. Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings.
13. Gravy-melt butter in a saucepan over medium heat.
14. Whisk in flour until smooth.
15. Slowly whisk in broth and meatloaf drippings.
16. Decrease heat to med-low, and simmer, whisking constantly, 2 minutes or until slightly thickened.
17. Stir in 1/4 tsp salt, 1 tsp pepper, and 1/4 tsp lemon juice; remove from ehat.
18. Preheat oven to 350°.
19. Arrange Texas Toast slices on a baking sheet, and bake 8 minutes on each side or until golden; remove from oven.
20. Melt 1 tbsp butter in a large nonstick skillet over medium heat.
21. Gently break 4 eggs into a hot skillet.
22. Cook 2-3 minutes on each side or to desired degree of doneness.
23. Remove from skillet, and cover with foil.
24. Repeat procedure with remaining 4 eggs.
25. Cut meatloaf into 8 slices.
26. Sprinkle tomato slices with salt and pepper, to taste.
27. Spread 1 side of each toast slice with 1 1/2 tsp mayonnaise.
28. Top each toast slice, mayonnaise side up, with 1 tomato slice and 1 meatloaf slice.
29. Gently place 1 egg on each meatloaf slice.
30. Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.
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