Yes, we love meat loaf. It’s meat, which is loaf as well! (I know it’s weird but that’s always the way we refer to it). So I was reading through Chef Edward Lee’s cookbook, “Smoke and Pickles, Recipes from a New Southern Kitchen” and came across this recipe. He makes it into a sandwich but I prefer to just serve it as a plate because I try to avoid carbs whenever possible – unless I’m going to splurge. I’ve adapted his recipe just in the plating to adjust to my strange eating habits. The verdict from the family? “Super Yummy!” This classed-up version of the classic meatloaf is definitely worth a try. But be prepared for the usual long bake time for meatloaf of 1 hour and 10 minutes.
Serves 6-8
Ingredients
Meatloaf
1 tablespoon unsalted butter
1 cup finely chopped onions
1/4 cup finely chopped celery
1 garlic clove, minced
3 ounces bacon, diced
1 cup chopped button mushrooms
1 pound ground beef chuck (80/20)
1/2 cup bread crumbs
1 large egg
1 large egg yolk
1/4 cup ketchup
2 tablespoons Coca-Cola
1 tablespoon bourbon
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/4 teaspoon pepper
6-8 eggs for frying (one egg per person)
12 to 16 tomato slices (optional)
Glaze
1/4 cup ketchup
1/2 tablespoon soy sauce
1 tablespoon brown sugar
Black Pepper Gravy
1 1/2 tablespoons unsalted buuter
1 tablespoon all-purpose flower
1 cup reserved meatloaf drippings
1/2 cup chicken stock
Kosher salt
1 teaspoon fresh ground black pepper
A few drops of lemon juice
Preparation
Preheat the oven to 350 degrees.
For meatloaf:
Melt butter in a large skillet over medium high heat. Add onions, celery and garlic and sauté for 3 minutes until softened. Add bacon and mushrooms and sauté for another 4 minutes. Transfer to mixture to a large bowl and let cool to room temperature.
Add ground beef, bread crumbs, egg yolk, ketchup, cola, bourbon, worcestershire sauce, salt and pepper to the bacon mixture. Mix together with your hands until evenly blended. Form into a loaf and transfer to a 9-by-5-inch loaf pan.
Then prepare the glaze. Mix ketchup, soy sauce and brown sugar together. Brush it over the top of the meatloaf. Bake for 1 hour and 10 minutes or until an instant read thermometer inserted in the center reads 145 degrees. Remove the loaf from the oven and carefully pour the drippings in a small bowl. 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.
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 black pepper and salt to taste and a few drops of lemon juice to brighten the gravy. Turn off the ket and keep the gravy warm until ready to use.
Unmold the meatloaf and cut eight 3/4” thick slices.
In a large skillet melt butter and fry eggs sunny-side up.
To serve, place one slice of meatloaf on a plate, then add sliced tomatoes if desired. Top with an egg, drizzle gravy and serve.
