Classic Bundt Meatloaf
Classic Bundt Meatloaf
Rating: (1 rated)
Recipe Yield: Serves 10

Cooking spray
1/2 cup dry or panko breadcrumbs
1/2 cup whole or 2% milk
1 medium yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
8 ounces bacon, coarsely chopped
2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons fine salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 pounds ground beef, veal, pork, or blend
1/2 cup BBQ sauce or ketchup, plus more for serving

Arrange a rack in the middle of the oven and heat to 350°F. Spray the inside and tube of a 10-cup Bundt pan with cooking spray; set aside. Mix the breadcrumbs and milk together in a small bowl; set aside.

Place the onion and garlic in the bowl of a food processor fitted with the blade attachment and pulse until finely chopped, about 10 (1-second) pulses, stopping and scraping down the sides of the food processor as needed. Scatter the bacon over the onions, separating any pieces that are stuck together, then pulse until the bacon is very finely chopped and the mixture becomes sticky, about 10 (1-second) pulses more; set aside.

Place the eggs in a large bowl and whisk with a fork to break up. Add the bacon mixture, breadcrumb mixture, Worcestershire, salt, oregano, and pepper, and stir to combine.

Working quickly to keep the meat cold, add the meat and mix with your hands until combined (don't squeeze or overwork the mixture). Transfer the mixture to the bundt pan and gently press into an even layer.

Bake until the meatloaf is just starting to set, about 30 minutes. Meanwhile, line a rimmed baking sheet with aluminum foil; set aside.

Remove the pan from the oven and pour off as much of the accumulated liquid in the pan as possible into a heatproof bowl. Invert the foil-lined baking sheet over the bundt pan. Holding onto the baking sheet and the pan at the same time (use oven mitts or a towel, it's hot!), flip it over. Remove the bundt pan (you may need to use a fork or knife to pry the pan up to lift it off).

Brush the BBQ sauce or ketchup over the meatloaf and bake until the glaze darkens slightly and an instant-read thermometer inserted into the center registers 165°F, about 30 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing. Serve with more BBQ sauce or ketchup if desired.

Recipe Notes

  • Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
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