Flank steak

Festive meal plan: Our three B's menu gives plenty of opportunity for dad to let loose. Kick things off with a bourbon cocktail freshened with ginger beer. (Bill Hogan/Chicago Tribune)

Prep: 45 minutes
Cook: 1 hour 32 minutes
Servings: 8

Note: Chef Edward Lee created this open-face sandwich for Southern Living and included it in his new cookbook, "Smoke & Pickles" (Artisan, $29.95). Inspiration came from a glass of bourbon and Coke he drank, Lee writes, while trying to come up with a meatloaf recipe he liked. The sandwich contains the three B's of primal flavor — beef, bacon, bourbon — and he suggests pairing it with a fourth, beer, especially a "badass wheat ale" like Gumballhead from Three Floyds Brewing Co. Lee is chef-owner of 610 Magnolia restaurant in Louisville, Ky. We found that the meatloaf held together better when the vegetables are finely chopped in a food processor after cooking.

Meatloaf:

1 tablespoon 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 percent lean)

1/2 cup fresh breadcrumbs

1 egg and 1 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

Glaze:

1/4 cup ketchup