New This Month

Kooky Cake (Birthday Meatloaf)


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.

  • Servings: 12

Source: Martha Stewart Kids, Spring


  • 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


  1. 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.

  2. Add beef, carrot, tomato sauce, Worcestershire sauce, egg, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.

  3. 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.

  4. 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.

  5. 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 #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.

Reviews Add a comment

  • MS112611425
    2 MAR, 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.