Plating and food presentation plays an enormous role in how we experience our food today. I am amateur photographer and a talented home cook who loves to cook and take pictures of my food. I try to translate taste, aroma, and appeal through my photos. I wanted to do something different with my favorite meatloaf recipe, so I baked my meatloaf in a bundt pan. Crispy Bacon Meatloaf with a Tangy Ketchup Sauce.
You will need a bundt pan without grooves, I used my Monkey Bread bundt pan.
Preheat oven to 375° F.
Line rimmed baking sheet with aluminum foil to catch grease as meatloaf cooks.
Place all of the ingredients except the bacon in a large bowl. Using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
Drape bacon slices diagonally all around bundt pan and let bacon hang over the edges of pan. Transfer meatloaf mixture to bundt pan, using your hands mold meatloaf firmly. Then fold bacon slices over loaf making sure no bacon is hanging over the edges. Then place bundt pan on lined baking sheet.
Bake for 1 hour or until the meatloaf is firm and pulling away from the pan. If you have an instant-read thermometer, insert into the meatloaf and it should register about 160°f.
While meatloaf is in the oven, in small bowl add ketchup, agave nectar or (brown sugar), and Worcestershire sauce together and mix well. Add sauce to a squeeze bottle and set aside. Once meatloaf is done, remove from oven and let stand for about 10 minutes. Transfer meatloaf to serving plate and drizzle sauce over meatloaf, then slice and serve.