April Fool’s Cake

For the Meat Loaf

    2 pounds lean ground beef
    3 large eggs
    1 cup bread crumbs
    2/3 cup sliced green onions
    1/2 cup milk
    1/2 cup chopped fresh parsley
    3 large garlic cloves, minced
    2 tablespoons Worcestershire sauce
    1 teaspoon salt
    1/4 teaspoon black pepper

For the Decoration

    1 jar (12 ounces) roasted red peppers, drained and patted dry
    3 1/2 cups hot mashed potatoes
    8 cherry tomatoes, stems removed

Preparing the Meat Loaf

Preheat oven to 375°F.

In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper just until blended.

Divide mixture between two 8-inch round cake pans, patting to cover pans evenly and make level.

Bake meat loaves until juices run clear when meat is pierced with a fork, or meat loaves register 170°F on a meat thermometer, 20-25 minutes.

Remove pans from the oven; cover loosely with foil and let stand for 10 minutes.

Decorating the Meat Loaf

Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate. Using a small sharp knife, trim red peppers so that they lie flat. Cover top of meat loaf with a single layer of roasted red peppers.

Invert second meat loaf onto red pepper layer. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top edges of cake. Pipe stars around bottom of cake.

Place cherry tomatoes, stem-ends down, in a ring around top of meat loaf “cake” to resemble cherries. Cut meat loaf into wedges; serve immediately.

Prep Time: 40 minutes
Baking Time: 20-25 minutes
Serves 8


Baker’s Secret 2-Piece Twin Pack Round Cake Pan, 8-Inch

Leave a Reply