When you thought meatloaf couldn't go more retro, we found a way. Spiced with Creole seasoning, garlic powder, and butter-coated vegetables, this meatloaf recipe finds it's home in a bundt pan. This traditional recipe truly takes the cake and will be at the center of attention at any dinner party. And like any good cake, our meatloaf needs proper frosting and decor. Thus, we finished our tomato-glazed meatloaf bundt with a drizzle of gravy, freshly piped mashed potatoes, crispy onions, and a sprinkle of finely chopped fresh parsley. Oh, and we filled the center with French onion dip… because it felt like the right thing to do. Dinner is served.

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

Serves 12-14


For the Meatloaf:
For the Tomato Glaze:
For Garnish:


Instructions Checklist
  • To prepare the meatloaf, preheat oven at 350 °.

  • Melt butter in a large nonstick skillet over medium heat; add celery and onion to pan and cook for 7 minutes or just until tender.

  • Combine celery mixture, bread crumbs, ketchup, milk, and the next 8 ingredients (through eggs) in a large bowl, gently mixing with clean hands to combine. Set aside.

  • Coat a bundt pan with cooking spray. Place ground beef mixture in the prepared bundt pan and gently press into an even layer. Bake at 350 ° for 45 minutes or until meatloaf begins to set and liquid rises to the top of the pan. Remove from the oven and carefully pour off as much excess liquid as possible. Line a rimmed baking sheet with foil. Place the baking sheet on top of the bundt pan, foil side down. While carefully holding both the sheet pan and bundt pan, flip over the bundt. Lift bundt pan away from meatloaf.

  • To prepare the glaze, whisk together ¼ cup ketchup, Worcestershire sauce, and tomato paste, in a medium bowl. Using a pastry brush, spread the glaze evenly over the top of the meatloaf. Once glazed, transfer baking sheet to oven and bake at 350 ° for 30 minutes. Allow the meatloaf to cool for 15 minutes before adding the garnishes.

  • Transfer the French onion dip to the center of the meatloaf and fill to the top. Pour gravy over the top allowing it to drip down the sides. Use either a pastry bag or a zip-top bag with a small hole at one corner to pipe the mashed potatoes around the bottom of the meatloaf. Sprinkle with crispy onions and chopped fresh parsley.