No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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




  • 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 Potatoes
  • 1/4 cup cooked green peas


  1. Step 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. Step 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. Step 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. Step 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. Step 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.

Martha Stewart Kids, Spring



Reviews (1)

  • 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.