Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Birthday Meatloaf Cake 4.0 (5) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 10, 2023 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Yield: 10 to 12 Serves Serve up this kooky cake for a kids' birthday lunch. A slice reveals meatloaf layers beneath mashed-potato "icing" decorated with peas and carrots. Ingredients Vegetable-oil cooking spray 1 tablespoon unsalted butter 1 medium onion, finely chopped (about 1 cup) 2 garlic cloves, minced 1 (about ½ cup) celery stalk, finely chopped 2 ½ pounds ground beef 1 small carrot, peeled and finely grated (about ½ cup), peels reserved for decorating ¼ cup tomato sauce 1 tablespoon Worcestershire sauce 1 large egg, lightly beaten ½ cup old-fashioned rolled oats 1 tablespoon ground mustard 1 ½ teaspoons salt ¼ teaspoon freshly ground pepper Mashed Yukon Gold Potatoes ¼ 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. Rate it Print