Steve Doocy of ‘Fox & Friends’ Shares a Delicious Braised Meatloaf Recipe: ‘Best!’

Editor’s note: Steve and Kathy Doocy’s new book, “The Simply Happy Cookbook,” is packed with 100-plus recipes to take the stress out of cooking. Nothing complicated, everything is delicious. Here’s one of them — and it starts with a story from Steve himself.
We ate meat at least once a week during the Wonder years.

I thought mom made it just because it was delicious, but actually she made it because we would eat it and it was easy.

When I was six or seven years old, I remember asking my mother who taught her how to do it, and she said “Gunga”, that’s how I pronounced “Grandma” when I was three. This nickname stuck throughout his life.

I’M AN ANCHOR OF ‘FOX & FRIENDS’ BUT I CAN’T REPEAT THE GOOD THINGS THAT LATE DAD DID IN THE GROCERY STORE.

My grandmother Sharp is 100% Swedish. Did you know that Sweden is famous not only for Volvos and IKEA but also for meatloaf?

In Stockholm, they call them meat loafwhich I will say loudly if you have any idea how to pronounce the special letters with two dots on them.

Steve and Kathy Doocy are the authors of the new cookbook, “The Simply Happy Cookbook” (William Morrow), just released on September 13, 2022.
(Steve Doocy)

Now you can see why I called him Gunga.

In the 1960s, Mom was very good in the kitchen with her limited resources. In Russell, Kansas, nobody really had canned tomato products at home, but we always had ketchup, so if anything was needed “a little RED something,” Mom said with a wink at Heinz.

He put a piece of meat on top — and when it was finally tossed, the bread was done.

He also had a technique to always know when the meat was done. He put a piece of meat on top — and when it was finally tossed, the bread always looked perfectly done.

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That bacon is like a pop-up timer you might find on a roast turkey.

This recipe has ingredients we’ve collected throughout our lives: ketchup, Gunga ground beef and a beef blanket inspired by our friends at Masterbuilt, a smoker company, who showed us the method of weaving bacon, which they call fat. — we call it fun.

“The Simply Happy Cookbook” is 320 pages in hardcover and contains over 100 recipes from Doocy’s family and friends — as well as many personal stories. As the Doocys wrote in their introduction, “Remember, if you’re going to eat three meals today, you can be sure that at least one of them makes you happy.”
(Steve Doocy/William Morrow)

The ice cream that we added candy to the bacon — and that’s what smashed it on the charts!

This bread may be a souvenir, but it’s also the best bread we’ve ever had — just saying.
Grandma’s Braided Bacon 2.0, from ‘The Simply Happy Cookbook’
Makes 6 to 8 servings
Mixture
Spray with cooking oil
1 tablespoon without salt
1 medium sweet onion, finely chopped
2 cloves of garlic, thinly sliced
1 ½ cups of ketchup
1⁄4 cup brown sugar
1⁄2 teaspoon smoked paprika
2 large eggs
2 teaspoons A.1. sauce
1 teaspoon Worcestershire sauce
1 teaspoon of salt
1 teaspoon freshly ground black pepper
1 four-ounce can of green chiles, untreated
1 cup breadcrumbs (we use panko)
2 kilos of meat (beef, veal and pork)
1 pound of thinly sliced ​​meat (16 slices per package)

Steve Doocy cooks at home. “What we’re trying to do at the end of the day is help America have fun, interesting, fun things to do for dinner — and maybe have leftovers at midnight,” he said in his book.
(Steve Doocy)

instructions
1. Preheat oven to 350°F. Lightly coat a 9×13-inch pan with cooking spray.

2. In a large non-stick saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until the onion softens and the edges turn golden brown, 4 to 6 minutes. Remove from heat to cool.

3. To make glaze, combine 1⁄2 cup ketchup, brown sugar and smoked paprika in a small bowl. Remove the ketchup glaze.

4. Mix the remaining 1 cup of ketchup, the egg, A.1 in a large bowl. sauce, Worcestershire sauce, salt and pepper and mix well.

Add the chopped green chillies, breadcrumbs and mixed garlic mixture and mix again.

Finally, add the ground meat mixture and mix until all the ingredients are well combined. I’m going old school and using my hands — but I’m going new school by making disposable food handling gloves from PPE bags. Form the meat mixture into large meatballs and let it rest in the bowl.

The Bacon Braided Bread Recipe — as featured in “The Simply Happy Cookbook” by Steve and Kathy Doocy (William Morrow).
(Andrew Purcell/Steve Doocy)

5. Now for the creative part! Let’s make the bacon. If you’ve never woven bacon before, it’s really easy; google “how to make a bacon weave” and you’ll find 122,000 videos in a second. (If you want written instructions, keep reading!) Simply place the bacon on wax paper or parchment paper.

6. Pour the ketchup glaze down the middle of the bacon wrap and quickly spread it around the edges. Form the large meatloaf in the bowl into a traditional loaf about 11 inches long, and place the top of the loaf in the middle of the bacon wrap.

Remove the wax or parchment paper that is under the bacon wrap, spread the bacon on both sides of the bread. Once you’ve got the hang of it, pop the whole thing into the prepared oven, with the bacon bits on top.

“Let the meat rest 10 minutes before serving, and don’t cut it until you get the picture; it’s the tastiest bread — ever.”

Gently peel off the paper, and if a slice of bacon is misplaced, put it back in place. If necessary, work the meat mixture under the bacon with your hands to form a perfect bun.

7. Bake the meat, uncovered, until the internal temperature of the thickest part of the loaf reads 160°F on an instant-read thermometer, about 1 ½ hours. Cooking time will vary depending on the thickness of your bread.

8. Allow the meat to sit for 10 minutes before preparing it, and do not cut it without taking a picture; it was the most delicious bread — ever.

Steve Doocy says about making bacon weaves: “Now I can make one in about 5 minutes, and the end result is worth it. Good luck!”
(Steve Doocy)

How to cook bacon
Line a large, heavy-duty piece of wax or parchment paper and place 8 slices of bacon, side by side, horizontally on the paper.

Working on the left side of the slice, starting at the bottom, fold 1 slice to the right a few inches. Flip the piece over it, and fold the next one, fold it all other parts. Take a fresh slice of bacon from your rack and place it vertically on the left side, from top to bottom.

Repeat the pattern until you have 8 rows and 8 columns of bacon, neatly woven into a pattern.

Now open all the legs. The first part of the weaving is now finished.

To add a second vertical slice, start from the bottom again. This time you will only do the pieces that you didn’t touch in the first place. So release that bottom part and fold the other one over it Go left until it touches the first vertical part.

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Throw the next one, fold the next one and repeat. Take another unused piece of meat and place it on the right side of the first piece, and fold all the pieces.

See the pattern?

For the third row, fold the same pieces as you did the first — but this time they will all be to the left. Repeat the pattern until you have 8 rows and 8 columns of bacon, neatly woven into a pattern.

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If you still can’t imagine this weave, don’t worry — watch a video on the Internet and it will be perfect!

Now I can make one in about five minutes, and the end result is worth it. Good luck!

Adapted from “The Simply Happy Cookbook” by Steve & Kathy. To order your copy, click on this link. Photo courtesy of William Morrow, Harper Collins Publishers. All rights reserved.

Steve Doocy is currently a co-anchor of FOX News Channel’s (FNC). FOX & Friends (weekdays 6–9AM/ET) with Ainsley Earhardt and Brian Kilmeade.