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Bourbon and Coke Meatloaf Sandwich

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bourbon and coke meatloaf sandwich 1

Celebrity Chef Ed Lee’s bourbon and coke meatloaf sandwich piqued my curiosity. I was excited to try something new, with more ingredients than the usual suspects. I wondered if Ed hits this out of the park, and it becomes my new fave. Let’s face it, a meatloaf sandwich is all about the loaf, the rest is just window dressing.

As Ed tells the story, he created this sandwich for Southern Living magazine and revealed until then, he had never made a meatloaf. Six failed attempts later and he stops for a bourbon and coke… or two. With that inspiration, this recipe became “the one” and like every sensible loaf-maker, he then created a sandwich. It, is terrific. So good I have to share it and tell you about my experience.

What I Learned From Ed’s Recipe

Pre-cooking some of the ingredients created a smooth mixture with the  Coca-Cola, bourbon, celery and mushrooms. And because of my trust in Ed, I managed to eat a fried egg, the first of my life, on this sandwich and loved it.

I did make one mistake during the cook, accidentally turning up the heat on my gravy, breaking it past the point of no return. I didn’t have time to remake it, so a heavy whisking and away we went.

eds meatloaf

This is Ed’s meatloaf, ready for sandwiches.

And The Verdict Is…

This is a detailed, but foolproof bourbon and coke meatloaf sandwich recipe that I was able to follow to the letter. As my reward I will assign myself an A+ for effort and a B+ for execution because I broke gravy. The meatloaf, on bread with mayo, tomato, fried egg and black pepper gravy became transcendent! This, on a scale of 1-5 is a 10. Unbelievably delicious!

Now what was that earlier remark about window dressing? This window dressing is worthy of New York City’s 5Th Avenue.

Tim and Ed Lee

This is Ed, giving me shiest about breaking the gravy! Print

Bourbon and Coke Meatloaf Sandwich

Print Recipe

Bourbon and Coke Meatloaf with Mayo, Tomato, Fried Egg and Black Pepper Gravy

  • Author: Tim
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x

Ingredients

Scale

Meatloaf

  • 1 TBL butter
  • 1 cup onion – finely diced
  • 1/4 cup celery – finely diced
  • 1 garlic clove – minced
  • 3 slices thick cut bacon – diced
  • 1 cup button mushrooms – chopped
  • 1 lb 80% lean ground beef
  • 1/2 cup bread crumbs
  • 1 large egg
  • 1 additional egg yolk
  • 1/4 cup ketchup
  • 2 TBL coca-cola
  • 1 TBL bourbon
  • 1 tsp worcestershire sauce
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Glaze

  • 1/4 cup ketchup
  • 1/2 TBL soy sauce
  • 1 TBL brown sugar

Black Pepper Gravy

  • 1–1/2 TBL butter
  • 1 TBL all purpose flour
  • 1 cup reserved meatloaf drippings
  • 1/2 cup home-made chicken stock
  • Kosher salt – to taste
  • 1 tsp ground black pepper
  • A few drops of lemon juice

Sandwich

  • (1) 3/4″ slice meatloaf
  • 1 slice white bread – toasted
  • Mayonnaise
  • 2 slices tomato
  • 3 TBL gravy
  • 1 large egg
  • Fresh Parsley – garnish

Instructions

Meatloaf – Make this First

  1. Preheat oven to 350
  2. Melt the butter in a large skillet over medium heat
  3. Saute the onions, celery and garlic until softened, about 3 minutes
  4. Add the bacon and mushrooms and cook another 4 minutes until soft
  5. Transfer to a large bowl and let it cool to room temp
  6. When cool add the ground beef, all the remaining ingredients and mix by hand until it is evenly blended
  7. Shape it into a loaf in a 9X5 meatloaf pan
  8. Make the glaze by whisking together the ingredients and cover the loaf
  9. Bake for 1 hour or until the internal temp exceeds 145 degrees
  10. Remove from oven, drain and reserve the drippings for gravy

Black Pepper Gravy

  1. Melt the butter in a small saucepan over medium heat
  2. Whisk in the flour until it’s smooth and then whisk in the meatloaf drippings and chicken stock
  3. Bring to a simmer and whisk for about 2 minutes
  4. Add the black pepper and salt to taste
  5. Whisk in a few drops of lemon juice
  6. Turn off the heat and keep warm until ready to serve

Sandwich

  1. Toast the bread, smear a healthy layer of mayo on it and place it on the plate and place it on a plate
  2. Place a slice of meatloaf on the mayo, then the sliced tomato
  3. Add a pat of butter in a hot skillet and fry an egg, sunny-side up, then place it on top
  4. Whisk your gravy together again and pour a generous serving over each sandwich
  5. Garnish with chopped parsley

Notes

Thanks to Chef Edward Lee of Louisville, Kentucky from his best-selling cookbook Smoke & Pickles – Recipes From A New Southern Kitchen, 2013

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