Edward's Open-Faced Meatloaf Sandwiches

Ingredients

• 7 slices bacon diced
• 2 tablespoons bourbon 
• 1.5 cups breadcrumbs fresh soft
• 1 tablespoon butter 
• 1.5 tablespoons butter 
• 0.5 cup celery finely chopped
• 0.5 cup chicken broth 
• 0.3 cup coca-cola soft
• 3 large eggs 
• 8 large eggs 
• 1 tablespoon flour all-purpose
• 2 cups mushrooms fresh chopped
• 8 servings parsley fresh chopped
• 2  garlic clove minced
• 8 servings gravy 
• 2 pounds ground beef 
• 1 cup catsup 
• 0.3 teaspoon juice of lemon fresh
• 2 tablespoons brown sugar light
• 4 tablespoons mayonnaise 
• 8 servings meat marinade mix 
• 2 cups onion finely chopped (1 large)
• 0.5 teaspoon pepper freshly ground
• 1 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 1.5 teaspoons salt 
• 1 tablespoon soya sauce 
• 8 slices texas toast croutons 
• 8 slices tomato thick
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• wire rack
• kitchen thermometer
• aluminum foil

Directions

1. Prepare Meatloaf: Preheat oven to 35
2. Cook bacon in a large skillet over medium heat, stirring often, 8 to 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 saut 3 minutes.
5. Add mushrooms; saut 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. Stir together brown sugar, soy sauce, and remaining 1/2 cup ketchup in a separate bowl.
8. Transfer meat mixture to a lightly greased 9- x 5-inch loafpan.
9. Brush top with ketchup mixture.
10. Bake at 350 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a meat thermometer inserted in center registers 15
11. Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings.
12. Prepare Gravy: Melt butter in a saucepan over medium heat.
13. 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.
14. Remove from heat.
15. Preheat oven to 35
16. Arrange Texas toast slices on a baking sheet, and bake 8 minutes on each side or until golden.
17. Remove from oven.
18. 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.
19. Remove from skillet, and cover with aluminum foil. Repeat procedure with remaining 4 eggs.
20. Cut meatloaf into 8 slices.
21. Sprinkle tomato slices with desired amount of salt.
22. 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.
23. Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.
24. *2 Tbsp. cola soft drink may be substituted.