Bourbon and coke meatloaf sandwich recipe

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Southern Living asked me to share a meatloaf recipe with their readers a while back. I didn’t want to admit it at the time, but I’d never made meatloaf in my life. I went home and made six different versions, none of which I liked. I took a break, poured myself a bourbon and Coke, and had a eureka moment. This bourbon-fueled meatloaf was the result, and it’s my favorite by far. It’s also the starting point for an intense, manly sandwich that you won’t soon forget. This sandwich goes great with a badass wheat ale like Gumballhead from Three Floyds Brewing Co.

  • Yield: 8


  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onions
  • ¼ cup finely chopped celery
  • 1 garlic clove, minced
  • 3 ounces bacon, diced
  • 1 cup chopped button mushrooms
  • 1 pound ground beef chuck (80% lean)
  • ½ cup fresh bread crumbs
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup ketchup
  • 2 tablespoons Coca-Cola
  • 1 tablespoon bourbon
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup ketchup ½ tablespoon soy sauce
  • 1 tablespoon brown sugar
Black Pepper Gravy and Sandwiches
  • 1½ tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup reserved meatloaf drippings
  • ½ cup chicken stock
  • Kosher salt
  • 1 teaspoon freshly ground black pepper
  • A few drops of fresh lemon juice
  • 8 slices Texas toast
  • ½ cup mayonnaise, preferably Duke’s
  • 8 thick slices tomato
  • 3 tablespoons unsalted butter
  • 8 large eggs, preferably organic
  • Chopped fresh flat-leaf parsley
How to Make It
  1. Preheat the oven to 350°F.
  2. To make the meatloaf: Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and sauté for 3 minutes, until softened. Add the bacon and mushrooms and sauté for another 4 minutes, until soft. Transfer the mixture to a large bowl. Let cool to room temperature.
  3. Add the ground beef, bread crumbs, egg, yolk, ketchup, cola, bourbon, Worcestershire sauce, salt, and pepper to the bacon mixture. Mix with your hands until evenly blended. Form into a loaf and transfer to a 9-by-5-inch loaf pan.
  4. To prepare the glaze: Mix the ketchup, soy sauce, and brown sugar together. Brush it over the top of the meatloaf. Bake for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the center reads 145°F. Remove the meatloaf from the oven and carefully pour the drippings into a small bowl by holding the meatloaf in the pan and tipping it slightly. You should get about a cup of drippings; save this for your gravy. Let the meatloaf cool for about 20 minutes. Leave the oven on.
  5. While the meatloaf is cooling, make the gravy: Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth, then whisk in the drippings and chicken stock. Bring to a simmer, whisking, and simmer for 2 minutes. Add salt to taste, the black pepper, and a few drops of lemon juice to brighten the gravy. Turn off the heat and keep the gravy warm until ready to use. (The gravy keeps very well in the refrigerator for up to a day. Rewarm it in a small saucepan and add a few drops of water to help smooth it out.)
  6. To make the sandwiches: Arrange the bread slices on a baking pan and toast in the oven until nicely browned, about 6 minutes. Let cool.
  7. Unmold the meatloaf and cut eight ¾-inch-thick slices from it.
  8. Smear a tablespoon of mayo on each toast, then top with a slice of meatloaf and a slice of tomato
  9. In a large skillet, melt a little butter over medium heat. Fry the eggs sunny-side up, 2 eggs at a time, about 3 minutes. Using a spatula, lay a fried egg over each slice of meatloaf.
  10. Drizzle the gravy over the eggs and top with some chopped parsley. Eat right away.

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