How to Make It
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.