Birthday Meatloaf "Cake"
The cakes can be prepared up to one day ahead: Reheat at 325 degrees for 15 to 20 minutes, then make the frosting.
- 2 tablespoons unsalted butter
- 2 medium onions, finely chopped (about 1 cup)
- 4 cloves garlic, minced
- 2 celery stalks (about 1/2 cup), finely chopped
- 5 pounds ground beef
- 2 small carrots, peeled and finely grated (about 1/2 cup), peels reserved for decorating
- 1/2 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 large eggs, lightly beaten
- 1 cup old-fashioned rolled oats
- 2 tablespoons ground mustard
- 1 tablespoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup cooked green peas
- Vegetable oil cooking spray
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, eggs, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.
Gently press into prepared pans. Bake until an instant-read thermometer registers 160 degrees, about 25 minutes. Let stand 5 minutes; carefully remove with a spatula, and transfer to a wire rack set over a rimmed baking sheet. Tent with foil.
Bring 2 cups water to a boil in a small pan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Place 1 meat loaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meat loaf. Frost top and sides with 3 cups mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip (such as Ateco No. 825) with remaining mashed potatoes. Pipe borders around cake. Using tip of a 1/4-inch plain round tip (such as Ateco No. 10), punch out circles from carrot peels. Decorate cake with carrot circles and remaining peas. Serve immediately.
SourceThe Martha Stewart Show, May 2006