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5 Ratings
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Martha Stewart Member
Rating: 5 stars
01/15/2018
Fun fun fun.
Martha Stewart Member
Rating: Unrated
03/02/2008
A fun dish! I made it today for a friend's birthday. Had salad as a first course and when I brought in the "cake" as the second, everyone looked puzzled. Next time I would: 2x the oatmeal and use quick-cooking; ketchup instead of tomato sauce; 2 tsp. of majoram; double the grated carrot. The loaves were very firm, but that made it easy to work with. I ended up coarsly grating and blanching a carrot for the decoration; easy to sprinkle on top. I also used chopped chives to decorate.
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Birthday Meatloaf Cake
Credit:
Krause, Johansen
Recipe Summary
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
1 tablespoon unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced
1 (about 1/2 cup) celery stalk, finely chopped
2 1/2 pounds ground beef
1 small carrot, peeled and finely grated (about 1/2 cup), peels reserved for decorating
1/4 cup tomato sauce
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
1/2 cup old-fashioned rolled oats
1 tablespoon ground mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
Mashed Yukon Gold Potatoes
1/4 cup cooked green peas
Cook's Notes
The cakes can be prepared up to 1 day ahead: Reheat at 325 degrees; for 15 to 20 minutes, then make the frosting. Assemble just before serving.
Gallery
Birthday Meatloaf Cake
Credit:
Krause, Johansen
Recipe Summary
Yield: Serves 10 to 12
Gallery
Birthday Meatloaf Cake
Credit:
Krause, Johansen
Birthday Meatloaf Cake
Credit:
Krause, Johansen
Birthday Meatloaf Cake
Recipe Summary
Yield: Serves 10 to 12
Recipe Summary
Yield: Serves 10 to 12
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 (about 1/2 cup) celery stalk, finely chopped
- 2 1/2 pounds ground beef
- 1 small carrot, peeled and finely grated (about 1/2 cup), peels reserved for decorating
- 1/4 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 large egg, lightly beaten
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon ground mustard
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- Mashed Yukon Gold Potatoes
- 1/4 cup cooked green peas
Directions
Preheat oven to 350 degrees. Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onion, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool.
Add beef, carrot, tomato sauce, Worcestershire sauce, egg, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.
Gently press into prepared pans. Bake until instant-read thermometer registers 160 degrees. about 25 minutes. Let stand 5 minutes; carefully remove with a spatula, and transfer to wire rack set over rimmed baking sheet. Tent with foil.
Bring 2 cups water to boil in small pan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Place 1 meatloaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meatloaf. Frost top and sides with 3 cups mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using tip of a 1/4-inch plain round tip (such as Ateco #10), punch out circles from carrot peels. Decorate cake with carrot circles and remaining peas. Serve immediately.
Cook's Notes
The cakes can be prepared up to 1 day ahead: Reheat at 325 degrees; for 15 to 20 minutes, then make the frosting. Assemble just before serving.
Cook’s Notes
The cakes can be prepared up to 1 day ahead: Reheat at 325 degrees; for 15 to 20 minutes, then make the frosting. Assemble just before serving.
Reviews (2)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
01/15/2018
Fun fun fun.
Martha Stewart Member
Rating: Unrated
03/02/2008
A fun dish! I made it today for a friend's birthday. Had salad as a first course and when I brought in the "cake" as the second, everyone looked puzzled. Next time I would: 2x the oatmeal and use quick-cooking; ketchup instead of tomato sauce; 2 tsp. of majoram; double the grated carrot. The loaves were very firm, but that made it easy to work with. I ended up coarsly grating and blanching a carrot for the decoration; easy to sprinkle on top. I also used chopped chives to decorate.
Reviews (2)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
1
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
1
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 3
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
01/15/2018
Fun fun fun.
Martha Stewart Member
Rating: Unrated
03/02/2008
A fun dish! I made it today for a friend's birthday. Had salad as a first course and when I brought in the "cake" as the second, everyone looked puzzled. Next time I would: 2x the oatmeal and use quick-cooking; ketchup instead of tomato sauce; 2 tsp. of majoram; double the grated carrot. The loaves were very firm, but that made it easy to work with. I ended up coarsly grating and blanching a carrot for the decoration; easy to sprinkle on top. I also used chopped chives to decorate.
Martha Stewart Member
Rating: 5 stars
01/15/2018
Fun fun fun.
Rating: 5 stars
Rating: Unrated
03/02/2008
A fun dish! I made it today for a friend's birthday. Had salad as a first course and when I brought in the "cake" as the second, everyone looked puzzled. Next time I would: 2x the oatmeal and use quick-cooking; ketchup instead of tomato sauce; 2 tsp. of majoram; double the grated carrot. The loaves were very firm, but that made it easy to work with. I ended up coarsly grating and blanching a carrot for the decoration; easy to sprinkle on top. I also used chopped chives to decorate.
Rating: Unrated
All Reviews for Birthday Meatloaf Cake
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Birthday Meatloaf Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
