The Chicago Hot Dog Spin Molly Yeh Puts On Meatloaf

While Food Network host and cookbook author Molly Yeh isn't suggesting something as drastic as changing the definition of a hot dog (the jury is still out whether a hot dog is even a sandwich or not), she is fiddling with the common take on meatloaf by using a particular set of ingredients common to franks on a bun. To be precise, some of the "garden" that Chicago-style hot dogs are said to be dragged through is sprouting up on the Illinois-born food celebrity's meatloaf. The results may irk purists (of both hot dogs and meatloaf), but just like it does on the Windy City dog, the combination of ingredients also works on the proteinaceous loaves.

While the no-ketchup rule may be its most widely (or loudly) known attribute, the Chicago dog is distinctive in appearance because of its many vegetal toppings. These garnishes have been part of the dish since the Great Depression when hot dog sellers used them to bolster it. Thanks to the additions, the Chicago dog feels more like a quick meal than a snack. 

When applied to the meatloaf, as Yeh does, these toppings give the simple ground meat dish more texture and contrasting flavors. And, there's even a hot dog-themed surprise in the center. Even if the idea of making so many additions to your trusted meatloaf seems like a bit much, you can get lots of great ideas from other iconic hot dogs to level up the next one you whip up.

Combining two American classics, Molly Yeh starts her Chicago dog-inspired meatloaf with a flavorful ground beef mix with some eggs and shredded bread to help bind it. The hot dog touches also start right away with some relish and white onion thrown into the mix. Yeh lays down two wieners in between layers of meat. You can alternatively slice up the hot dogs and add them to the middle of the loaf, however, know that adding too many hot dogs can affect its structure. To really make them count, boil the hot dogs in a flavorful broth before adding them.

With no ketchup allowed, a mixture of mustard sauce and brown sugar makes a sharp sweet-savory glaze. Once the loaf is baked, it gets the whole Windy City treatment with tomato wedges, pickles, sport peppers, and relish — everything you'd expect to see atop a Chicago sausage. Equally important are the poppy seed (which you'll find on the Chicago hot dog bun) and celery salt garnishes.

You'll generally see meatloaf with a side of roasted vegetables or green salad. However, this is a stand-alone dish because the toppings add all the flavor and textural contrast needed to make it a complete meal. The juicy, tangy, sweet, and savory vegetable condiments add much-needed freshness and acidity to cut through the fatty meat and the brown sugar-mustard glaze adds deep caramelized flavors to complete the dish.

The Chicago dog can be a fickle dish to put together if you're not in the city's vicinity. Sport peppers and neon green relish aren't available everywhere, and even the poppy seed-encrusted bun is a rarity (though we'd argue the top-loading New England hot dog buns are just as good for holding all those garnishes). If you're having a hard time getting the ingredients for a Chicago hot dog-inspired meatloaf, there is no shortage of iconic regional hot dogs to take inspiration from.

While New York's mustard and sauerkraut topped dogs may be the first to come to mind, and a bit of sauerkraut combines well with meatloaf especially if you're making a meatloaf sandwich, look to the more prolifically loaded ones. Perhaps the one that best gives Chicago's version a run for its money is the Southwestern Sonoran Dog with grilled peppers, salsa, pinto beans, fresh tomatoes, and cheese. These ingredients are also easier to find at the local supermarket.

Cleveland's Polish Boy dogs get a healthy dollop of barbecue sauce, along with a pile of coleslaw and fries on top. The toppings work just as well accompanying a simple meatloaf. We'd also recommend going the Seattle dog route and topping meatloaf with cream cheese and perfectly caramelized onions. And finally, if you want to keep things simple, simply deep fry a sausage à la New Jersey and top the moist meatloaf with that crispy, blistered ripper and some relish.