Man, it has been awhile since I’ve had time to make a proper meal in the Bungalow Kitchen. I’m sorry y’all, but February was full and the first week of March was manic. Here’s to hoping that we can fill the pages here in the next few weeks!
I’ve been dreaming about making things from Edward Lee’s Smoke and Pickles since we got it back around Christmas. I’ve attempted a couple of items previously, but this one sandwich stuck out to me as something that I just had to have. After all, it had Bourbon and Bacon and it was meatloaf and an egg and OMG ALL THE THINGS THAT ARE GOOD AND HOLY. It did not disappoint.
As is my practice, I encourage you to check out Lee’s book and since he has not shared the recipe online, I will not post it here. I amended his actual recipe to not include coca-cola, but I substituted soy sauce and molasses instead. I can’t imagine too much of a difference if the soda had been used, though. Just know that this recipe produced a very moist meatloaf that pulled apart easily. Add more breadcrumbs if you want a more substantial loaf. I would recommend adding a little more bourbon and garlic and adding some herbs to the loaf and the gravy.
The glaze that Lee recommends is perfect for any meatloaf (a simple mix of ketchup, soy sauce, and brown sugar) and provides a nice sweet layer to the dish. It crusts on the outside. The egg, as it often does, ties the dish together. Without the ripeness of summer, the tomato is optional, I hope to fire up this dish again with some in season tomatoes. I can only imagine right now.
I added arugula to the top to add a little peppery kick and because you should always have some green on your plate, even when making a meatloaf sandwich that is savory and sweet and amazing.
You should serve this with a glass of bourbon, because the dish has bourbon, and food tastes great with bourbon, and life is better with Bourbon. Bourbon.
Also, for those keeping count, this dish has beef, bourbon, and bacon. 3 Bs that are no problem at all.