EDWARD'S OPEN-FACED MEATLOAF SANDWICHES

Edward's Open-Faced Meatloaf Sandwiches image

Make and share this Edward's Open-Faced Meatloaf Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Time 4h

Yield 8 serving(s)

Number Of Ingredients 28

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

Steps:

Meatloaf-preheat oven to 350°.
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° (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°.
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.