Birthday Meatloaf "Cake"



  • 2 tablespoons unsalted butter

  • 2 medium onions, finely chopped (about 1 cup)

  • 4 cloves garlic, minced

  • 2 celery stalks (about ½ cup), finely chopped

  • 5 pounds ground beef

  • 2 small carrots, peeled and finely grated (about ½ cup), peels reserved for decorating

  • ½ 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

  • ½ teaspoon freshly ground pepper

  • ½ cup cooked green peas

  • Vegetable-oil cooking spray

  • Mashed Potatoes


  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, eggs, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.

  3. 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.

  4. 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.

  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 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.

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