| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1/3 cup milk
- Pinch poppy seeds
- 3 stale hot dog buns, torn into pieces
- 2 tablespoons sweet pickle relish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon celery salt
- 4 pickled sport peppers or pickled pepperoncini, finely chopped
- 2 large eggs
- 6 tablespoons yellow mustard
- Freshly ground black pepper
- 2 pounds ground beef (85% lean)
- 2 hot dogs
- 2 tablespoons brown sugar
- 2 tomatoes, sliced into wedges
- 1 pickle, sliced into coins
- Pinch of poppy seeds
- Pinch of celery salt
- 4 pickled sport peppers
Instructions
- For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray.
- 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.
- 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.
- 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.
- 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 155 degrees F, about 50 minutes. Let sit for 10 minutes.
- For the topping: Top with the tomato wedges, pickle slices, a sprinkle of poppy seeds, a sprinkle of celery salt and sport peppers before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 969 |
| Total Fat | 67 g |
| Saturated Fat | 22 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 16 g |
| Protein | 52 g |
| Cholesterol | 267 mg |
| Sodium | 1380 mg |
Reviews
Absolutely delicious!!! I have never had a Chicago Hot Dog before, but I am definitely inspired now to try one! My favorite part was the glaze for the top of the meatloaf! Wow!!! So easy, so quick! I made mine with “Impossible Meat” too (I had never tried that either) both were definite hits in my household of 2 adults and 2 kids under the age of 5!
It was just ok. Don’t know if I would make it again. But that’s ok Molly has other great things 🙂
This was a great recipe to shake up a boring meatloaf! My husband has never really liked meatloaf until I made this one. It is so full of flavor and the hot dogs just give it a fun surprise. Thanks Molly!
I hated this. Yuk. The dogs didn,t eat it either.
I live in the south and have never seen the sport peppers or the atomic green relish for sale anywhere. Am I just not looking in the right places, are there substitutions that can be made? I really want to make this.
What a fun twist on meatloaf! This is definitely Windy City approved. I cut the recipe in half and cooked it for a few minutes less, and it still came out perfect! This one is a keeper for sure!
This was very tasty! My husband loves meatloaf, and this is a great variation. I’d say my personal favorite.
This tastes better than it should…… Smelled great while cooking too! Only change I made was not to pre-cook the onions. Turned out great. This is a “crazy” good recipe.
I tried to put five stars but it seems to not went through but I love this recipe and I love Molly I hope you have many more shows congratulations on the baby Sincerely your fan Liz
I thought this recipe was a little crazy but then I thought crazy like a fox perhaps…long story short my husband and I love it! He said it’s a keeper.