Edwards Open Faced Meatloaf Sandwiches Recipes

EDWARD'S OPEN-FACED MEATLOAF SANDWICHES

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.

FOOD & WINE'S NO-APOLOGIES MEATLOAF

Steps:

• In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
• Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
• Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
• NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.