1 tablespoon brown sugar
1/2 tablespoon soy sauce
Black pepper gravy:
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
1 cup reserved meatloaf drippings
1/2 cup chicken stock
1 teaspoon freshly ground black pepper
A few drops fresh lemon juice
8 slices Texas toast or other white bread
1/2 cup mayonnaise
8 thick slices tomato
3 tablespoons butter
Chopped fresh flat-leaf parsley
1. Heat oven to 350 degrees. For the meatloaf, melt the butter in a large skillet over medium-high heat. Add the onions, celery and garlic; cook, until softened, 8 minutes. Add the bacon and mushrooms; cook until mushrooms give up their liquid, 6 minutes. Transfer the mixture to a large bowl. Let cool to room temperature. Transfer vegetables to a food processor; pulse until finely chopped, but not a puree.
2. Add the ground beef, breadcrumbs, egg and extra yolk, ketchup, cola, bourbon, Worcestershire sauce, salt and pepper to the bacon-vegetable mixture. Mix with your hands until evenly blended. Form into a loaf; transfer to an 8-by-4-inch loaf pan.
3. For the glaze, mix the ketchup, brown sugar and soy sauce together. Brush it over the top of the meatloaf. Bake until an instant-read thermometer inserted in the center reads 145 degrees, about 1 hour and 10 minutes. Remove the meatloaf from the oven; carefully pour the drippings into a small bowl by holding the meatloaf in the pan and tipping it slightly. You should get about 1 cup drippings; save this for your gravy. (Add broth to equal 1 cup, if needed.) Let the meatloaf cool, about 20 minutes. Leave the oven on.
4. While the meatloaf is cooling, make the gravy: Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth; whisk in the drippings and chicken stock. Heat to a simmer, whisking; simmer, 2 minutes. Add salt to taste, the black pepper and a few drops of lemon juice to brighten the gravy. Turn off the heat; keep the gravy warm until ready to use. (The gravy keeps 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.)
5. For the sandwiches, arrange the bread slices on a baking pan and toast in the oven until nicely browned, 6-12 minutes. Let cool. (Or toast in your toaster.)
6. Unmold the meatloaf; cut into eight 3/4-inch-thick slices. Smear a tablespoon of mayo on each toast; top with a slice of meatloaf and tomato.
7. Melt a little butter in a large skillet over medium heat. Fry the eggs sunny side up, 2 eggs at a time, about 3 minutes. Lay a fried egg over each slice of meatloaf. Drizzle the gravy over the eggs; top with chopped parsley.
Per serving: 762 calories, 60 g fat, 24 g saturated fat, 322 mg cholesterol, 32 g carbohydrates, 23 g protein, 1,146 mg sodium, 2 g fiber.