FOOD

The Magical Meatloaf Cake You Won’t Believe

An all-in-one meal that looks gorgeous and tastes even better

I’ve been baking for years now, and it’s something I really enjoy. Measuring out ingredients, following a recipe, waiting eagerly for the final product — it’s all fun and, at times, challenging. I get a productivity high whenever I bake; not only have I created something, but it’s something other people can enjoy, too.

To that effect, when I was still in the office world (before I left to form my own healthcare content marketing agency), I baked something every single week for my colleagues. Every Tuesday, which I dubbed ‘Tasty Tuesday’, I brought treats like chocolate chip cookies, maple bundt cake, lemon bars, coconut donuts, and apple crumble coffee cake. On top of that, I never repeated a recipe! I enjoyed the creative aspect too much to make something more than once.

So, I started making my own recipes. Apple pie scones (gluten free!), potato chip cookies, coconut bars — and everything in between.

After awhile, I wanted a new challenge, so I turned to the savory world for inspiration.

This magical meatloaf cake is the result — a double layer flavorful meatloaf ‘frosted’ with creamy mashed potatoes, encircled by slices of buttery cornbread, and garnished with plump peas and carrots. It’s an all-in-one meal!

Not only is this recipe delicious, but it’s an absolute showstopper for family dinners, parties, and pretty much any other occasion!

Viggy’s Magical Meatloaf Cake

MEATLOAF

Ingredients

• 1 cup plus 1/2 cup ketchup
• 1/2 cup Worcestershire sauce
• 1 Tbsp dry mustard
• 1 yellow onion, minced
• 1 tsp olive oil
• 2 lb lean ground turkey (I used thighs)
• 1 cup seasoned whole wheat or gluten-free breadcrumbs
• 2 large eggs
• 2 tsp marjoram
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 teaspoon black pepper

Instructions:

1. Preheat the oven to 350F. Butter two 9” cake pans.
2. In a small bowl, combine the ketchup, Worcestershire sauce and dry mustard.
3. In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, then remove from heat.
4. In a medium bowl combine the turkey, onion, breadcrumbs, eggs, 1/2 cup ketchup, garlic powder, salt, and marjoram.
5. Divide the mixture into two PerfectSlice round cake pans. Spoon the ketchup sauce on top of each.
6. Bake uncovered for 60–70 minutes, remove from oven and let it sit for 5 minutes.

GARLIC CHIVE MASHED POTATOES

Ingredients

2 lbs medium yukon gold potatoes peeled and cubed (about 6–8 potatoes)

1 cup buttermilk or cream

2 Tbsp butter

3 garlic cloves, minced

Salt, to taste

Pepper, to taste

1/2 cup chopped chives

Instructions:

1. Put the potatoes in a pot of salted water and boil until tender, about 15–20 minutes.
2. Drain and put back into the hot pot.
3. Add all remaining ingredients.
4. Using a hand mixer, mix on low until smooth.

CORNBREAD

Use your favorite cornbread mix. Bake in a 9x9” square pan (I like this one from PerfectSlice Bakeware, which has built-in marks and a custom slicer so that you can get perfect cornbread rectangles). When cool, cut into 1”x2” bars.

ASSEMBLY

Assemble just like you would an ordinary cake. Put one meatloaf layer on your cake stand. Top with a thick layer of the mashed potatoes. Top that with the second layer of meatloaf. Frost the top and sides with mashed potatoes. Place the cornbread bars all around the outside of the cake, pressing them into the mashed potatoes. Sprinkle the defrosted mixed vegetables around the top of the cake as a gorgeous and nutritious decoration!

Enjoy!

Did you make this cake? I’d love to hear how it went!