Lazy Days Meat Ring

A meatloaf baked in a bundt pan. That’s the simple trick that turns an ordinary weeknight dinner into something that looks like it came from a catering spread. The ring shape cooks more evenly than a traditional loaf and unmolds with a gorgeous fluted pattern.

Ground chicken breast keeps this lighter than a typical beef meatloaf. Breadcrumbs, egg whites (no yolks), water, and a packet of spaghetti sauce mix bind everything together. The sauce mix is doing a lot of the seasoning work here, bringing garlic, oregano, basil, and tomato flavor in one convenient hit. Chopped onions and bell peppers add moisture and crunch throughout.

Pack the mixture firmly into the pan. Air pockets are the enemy of a clean unmold. After an hour and fifteen minutes of baking, let it rest for 10 minutes before flipping it out. That rest is what lets the juices settle and the ring hold its shape.

Chef Tips

• Pack the mixture firmly into every curve of the fluted pan. Loose packing means the ring crumbles when you unmold it.
• Spray the pan generously with cooking spray, especially the center tube and fluted edges. Ground chicken sticks more than beef.
• The 10-minute rest after baking is not optional. Unmolding too soon and the ring falls apart.
• Slice with a serrated knife for the cleanest cuts through the ring shape.

Variations

• Use ground turkey or a mix of ground pork and chicken for a richer flavor.
• Fill the center of the unmolded ring with steamed broccoli, mashed potatoes, or a tossed salad for a complete presentation.
• Top with warmed marinara sauce before serving for extra flavor and color.