Best Birthday Meatloaf Cake Recipes

Birthday Meatloaf

Provided by Martha Stewart

Number Of Ingredients 16

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
Mashed Potatoes

Steps:

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.

Birthday Meatloaf Cake image

Provided by Martha Stewart

Yield Serves 10 to 12

Number Of Ingredients 16

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

Steps:

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.