A meatloaf inspired by the legendary Chicago Dog.
Directions for: Molly's Chicago Dog Meatloaf with Mustard Glaze
Ingredients
MeatloafNonstick cooking spray, for the pan
1 Tbsp olive oil
1 onion, finely chopped
cup milk
1 pinch poppy seeds
3 stale hot dog buns, torn into pieces
2 Tbsp sweet pickle relish
1 tsp Worcestershire sauce
1 rack kosher salt
tsp celery salt
4 pickled sport peppers or pickled pepperoncini, finely chopped
2 large eggs
6 Tbsp yellow mustard
Freshly ground black pepper
2 lbs ground beef (85% lean)
2 hot dogs
2 Tbsp brown sugar
Topping2 tomatoes, sliced into wedges
1 pickle, sliced into coins
1 pinch poppy seeds
1 pinch celery salt
4 pickled sport peppers
Directions
Meatloaf1. Preheat the oven to 350F. Grease a 9-by-5-inch loaf pan with cooking spray.
2. Set a medium skillet over medium heat and add the olive oil. Add the onions and saute until starting to brown, about 10 minutes. Allow to cool slightly.
3. Meanwhile, combine the milk, poppy seeds and hot dog buns in a large bowl and toss gently to combine; allow the milk to soak into the buns. Then, add the relish, Worcestershire sauce, kosher salt, celery salt, peppers, eggs, 2 tablespoons mustard and a few turns of black pepper to the bowl with the hot dog buns and stir to combine. Add the cooled onions. Add the ground beef and mix with your hands to combine.
4. Transfer half of the mixture to the prepared loaf pan, place the hot dogs on top on a diagonal so they run down the center and then cover them up with the remaining half of the beef mixture, smoothing it out on top.
5. In a small bowl, combine the brown sugar and remaining 4 tablespoons mustard and brush it over the top of the meatloaf. Bake until the internal temperature is 155F, about 50 minutes. Let sit for 10 minutes.
Topping1. Top with the tomato wedges, pickle slices, a sprinkle of poppy seeds, a sprinkle of celery salt and sport peppers before serving.
See more: Bake, Beef, Dinner, Main