Meatloaf Bundt Cake
"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...."
INGREDIENTS
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2 tablespoons unsalted butter
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4 medium celery stalks, finely chopped
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1 large onion, finely chopped
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1 cup plain breadcrumbs
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3/4 cup ketchup
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1/2 cup milk
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2 tablespoons Worcestershire sauce
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1 tablespoon Creole seasoning (such as Tony Chachere's Original Creole Seasoning)
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2 teaspoons garlic powder
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2 teaspoons salt
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1 teaspoon dried sage
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1 teaspoon ground black pepper
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4 pounds ground chuck
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4 large eggs, lightly beaten
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cooking spray
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1/4 cup ketchup
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2 tablespoons Worcestershire sauce
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1 (6-ounce) can tomato paste
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Prepared French onion dip (such as Lipton)
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Prepared beef gravy (such as Swanson)
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Prepared mashed potatoes (such as Idahoan Mashed Potatoes)
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Crispy onions
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Chopped fresh parsley
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