Molly Yeh Meatloaf Recipes

BACON WRAPPED MEATLOAVES

Steps:

• Preheat the oven to 400 degrees F.
• Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.
• In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.
• Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.
• Increase the oven temperature to 425 degrees F.
• Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)

MOLLY'S CHICAGO DOG MEATLOAF WITH MUSTARD GLAZE

Steps:

• 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.