Meatloaf, that fixture of home cooks’ repertoires, is not as American as you might think. Its origins as a way to use meat scraps date to Roman times, and today many cultures claim their own variations, including those throughout Western Europe, South America, Asia and the Middle East. The common denominator is the same: ground meat mixed with binders and seasonings, baked or steamed and often shaped into a loaf.
Meatloaf’s popularity is rooted in its practicality as a protein stretcher, its simple preparation and its universally comforting nature. It’s also one of the great second-day dishes. A cold slice is a treasured treat—all it really needs is a swipe of mayo, though I’ve been known to add a dab of chutney.
And then there are meatloaf pancakes. Once your batter is bubbling on the griddle, place a slice of meatloaf in the center of each pancake, then flip. The meat caramelizes on the bottom while the batter cooks around it, creating a perfect breakfast or brunch centerpiece.
Meatloaf is endlessly adaptable. While we tend to think of it as beef-based, it doesn’t have to be. It can be made with almost any meat, organ meats included or omitted. The key is balancing the meat, liquid (milk or cheese), bread and eggs—essentially a meat custard that needs proper seasoning to reach its full potential.
I once developed a duck meatloaf with cornbread that was delicious, and I created what I called “Millionaire’s Meatloaf” for a menu, which included shrimp chili as well as beef. It was such a hit that The New York Times ran the recipe. I’m proud to say it has hundreds of five-star reviews, partly because the beef portion stands on its own as a memorably flavorful meatloaf.
You don’t have to go far outside the box to elevate the classic version. My meatloaf bundt cake (recipe below) does exactly that with the addition of a crouton base and croissant-dough topping. The bread absorbs the rendered fat, turning irresistibly crisp and savory—the bread might be the best part.
Visually, the meatloaf bundt cake is a showstopper, making it worthy of company.
Meatloaf Bundt Cake
Serves 6
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 large onion, finely diced
1/2 cup finely diced celery
1 pound lean ground beef
1 cup barbecue sauce
1 cup well-drained diced tomatoes
1 cup finely diced jalapeño Jack cheese
4 large eggs
2 cups bread crumbs
Salt and pepper
2 tubes thawed frozen croissant dough
4 cups croutons
1 tablespoon poppy seeds
Instructions
Heat olive oil in a medium sauté pan over medium heat. Add garlic, onion and celery; sauté about 4 minutes, until softened but not browned. Set aside to cool.
Preheat oven to 325 degrees.
In a large bowl, combine ground beef, barbecue sauce, tomatoes, cheese, cooled vegetables and 3 eggs. Lightly mix with your fingers. Add bread crumbs, season with salt and pepper, and blend gently without breaking up the cheese.
Roll croissant dough into 2-inch balls. In a small bowl, whisk the remaining egg with 1 tablespoon water.
Spray a nonstick bundt pan. Press croutons into the bottom in a tight, even layer. Spread meat mixture over croutons. Top with croissant balls, brush with egg wash and sprinkle with poppy seeds.
Bake for about 45 minutes, or until an instant-read thermometer registers 145 degrees. Rest 10 minutes, then invert onto a platter. Slice with a serrated knife.
About Chef David Burke
New Jersey–born chef and restaurateur David Burke has spent decades championing playful, precision-driven American cooking. Known for elevating comfort classics with technique and showmanship, he brings the same rigor to a Sunday roast as to a tasting menu. Burke’s restaurants span New Jersey and beyond, and he remains a visible mentor in local kitchens and culinary classrooms.