Recipe courtesy of Sunny Anderson
Show: The Kitchen
Episode: Dining on A Dime
Save Recipe Print
Sunny's Meat and Potatoes Bundt Loaf
Total:
2 hr 5 min
(includes soaking and resting times)
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 5 min
(includes soaking and resting times)
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Potatoes:
Loaf:
Glaze:

Directions

Special equipment: a mandoline and a nonstick bundt pan

For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.

For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.

In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.

Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.

Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.

For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

Categories:

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Bundt Pan Roast Chicken with Potatoes

Recipe courtesy of Food Network Kitchen

Meatloaf Muffins with Barbecue Sauce

Recipe courtesy of Rachael Ray

Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze

Recipe courtesy of Pam Anderson

Accordion Potatoes

Recipe courtesy of The Kitchen

Baked Potato Wedges

Recipe courtesy of Ina Garten

French Potato Salad

Recipe courtesy of Ina Garten

Salisbury Meatloaf and Potatoes

Recipe courtesy of Food Network Kitchen

Turkey Meatloaf with Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Sunny's Nunya Business Meatloaf

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories