Bundt Pan Meatloaf: A Fun Twist on a Classic

Meatloaf is one of those timeless comfort foods, but I like to switch it up by baking mine in a Bundt pan. It might sound unusual, but it makes for easy, cake-like slices that are super satisfying to serve. Plus, it looks cool on the table! Here’s how I make it:

Ingredients:

• Cooking spray
• 1/2 cup breadcrumbs (regular or panko)
• 1/2 cup milk (whole or 2%)
• 1 medium yellow onion, roughly chopped
• 2 cloves garlic, chopped
• 8 ounces bacon, chopped
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 pounds ground meat (you can use a blend of beef, pork, or veal, or just beef)
• 1/2 cup BBQ sauce or ketchup (plus extra for serving)

Instructions:

1. Preheat the Oven and Prep the Pan:
   Start by preheating your oven to 350°F. Give your Bundt pan a good coating of cooking spray—don’t forget the center tube! It helps the meatloaf release easily later.
2. Soak the Breadcrumbs:
   In a small bowl, mix the breadcrumbs with the milk. Let them sit for a few minutes to soften up. This is key to keeping the meatloaf moist and tender.
3. Chop the Bacon and Veggies:
   If you have a food processor, toss in the onion and garlic and pulse until finely chopped. Then, add the bacon and pulse again until it’s all finely minced. If you don’t have a processor, you can just chop everything finely by hand. Either way, this mix adds so much flavor!
4. Mix Everything Together:
   In a large bowl, lightly beat the eggs. Add the breadcrumb mixture, bacon-onion mix, Worcestershire sauce, salt, oregano, and pepper. Stir everything together until well combined.
5. Add the Meat:
   Now, add the ground meat to the bowl. Using your hands (yes, it’s messy, but it works best!), mix everything together until combined. Try not to overwork the meat—just mix until everything’s incorporated. Once it’s ready, press the mixture evenly into your prepared Bundt pan.
6. First Bake:
   Pop the Bundt pan into the oven and bake for about 30 minutes. At this point, the meatloaf will start to firm up, but it won’t be fully cooked yet.
7. Flip the Meatloaf:
   After 30 minutes, take the Bundt pan out of the oven. Carefully drain off any liquid that’s collected. Then, place a foil-lined baking sheet on top of the Bundt pan and, using oven mitts, flip the whole thing over. If the meatloaf sticks a little, just gently loosen it with a knife.
8. Glaze and Finish Baking:
   Brush the top of the meatloaf with BBQ sauce or ketchup—whatever you prefer. Return it to the oven for another 30 minutes, or until the glaze gets a bit darker and the internal temperature hits 165°F.
9. Rest and Slice:
   Let the meatloaf cool for 10 minutes before slicing. This makes it easier to cut and helps the juices settle. Serve with some extra BBQ sauce or ketchup on the side, and you’re good to go!

Why the Bundt Pan?

Using a Bundt pan for meatloaf might sound a little odd, but it’s a game changer. Not only does it make the meatloaf look great, but it also cooks evenly. Plus, slicing it like a cake is fun and makes it easy to serve. It’s one of those small tweaks that makes a big difference.

There you have it—an easy, flavorful meatloaf with a fun presentation. Enjoy your meal, and if you try the Bundt pan trick, let me know how it turns out!