Bacon-Wrapped Bundt Pan Meatloaf

Don’t be a square, or a rectangle, for that matter, man. Round is what all the popular meatloafs look like this year. Your favorite meatloaf recipe can be adapted to any Bundt pan in your pantry. Just increase or reduce the quantities to accommodate 2 pounds of ground beef.

Makes 8 servings

8 strips bacon

2 pounds ground beef

2½ cups fresh bread crumbs Juice of 2 lemons

1 cup onion, minced

1 tablespoon salt

½ teaspoon celery seed, ground

2 eggs, beaten

1 cup barbecue sauce or ketchup, as desired

Instructions: Heat oven to 350 degrees. Lightly grease Bundt pan and lay in strips of bacon, allowing excess to overhang the edge and central tube. Combine beef, bread crumbs, lemon juice, onion, salt, celery seed and egg in a large mixing bowl. Add three quarters of the sauce or ketchup to the Bundt pan, spreading it up the sides of the dish. Pack meat mixture into Bundt pan and spread remaining sauce or ketchup on top. Fold the overhanging bacon over the meat. Bake for 45 minutes or until internal temperature of loaf reads 160 degrees. Let it rest and cool for 15 minutes. Invert loaf onto a cutting board, slice into 8 portions and serve.

Per serving: 423 calories, 10 g fat (3 g saturated fat), 129 mg cholesterol, 1352 mg sodium, 41 g carbohydrates, 2 g dietary fiber, 15 g sugar, 41 g protein