Open-face Meatloaf Sandwich
Preheat oven to 350 degrees.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 cup small dice onion, 1/4 cup small dice celery, and 2 minced garlic cloves. Sauté until softened. Add 3-4 ounces diced bacon and 1 cup chopped mushrooms of your choice. Sauté until the bacon starts to render some of its fat. Remove from heat and let cool to room temperature.
In a large bowl, combine a half pound of ground beef and a half pound of ground venison sausage until mixed well. Add half a cup of bread crumbs, a large egg, one large egg yolk, 1/4 cup ketchup, 2 tablespoons of Coke, a shot of bourbon, a dash of Worcestershire sauce, and your bacon mirepoix. Mix until combined well. Transfer mixture to a 9x5 loaf pan. In another bowl, mix together 1/4 cup ketchup, 1/2 tablespoon soy sauce, 1 tablespoon brown sugar; pour mixture over meatloaf and brush, making sure to cover entire top of loaf. Bake for about an hour, or until a thermometer inserted into center of loaf reads 145 degrees. Remove meatloaf from oven and carefully pour drippings into a small bowl - you should have about 1 cup of drippings; add enough chicken stock to bring mix to 2 cups. Set meatloaf aside to cool.
In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour until smooth, then add your drippings and stock; bring to a simmer, whisking continually. Once the gravy has reached desired consistency, add pepper to taste (I use a blend of black, white, pink, green, and grains of paradise).
To build your sandwich, start with a slice of brioche bread or a brioche bun. Slather the bread with mayonnaise, set a slice or two of meatloaf on the bread, gravy, then a slice of tomato and a fried egg. Top egg with chopped chives.