Meat Cake Food

MEAT LOAF CAKE FOR TWO

Steps:

• In a small bowl, combine the carrot, oats, milk, Worcestershire sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into two 1-in. thick patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Meanwhile, place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Press through a potato ricer or strainer into a small bowl. Stir in the milk, salt and white pepper. , Place one burger on a serving plate. Spread 3/4 cup mashed potatoes over top. Top with remaining burger. Spread remaining mashed potatoes over top and sides of cake. In a small bowl, tint 4 teaspoons cream cheese orange; pipe carrots over top of cake. Tint remaining cream cheese green; pipe tops on carrots. Press bread crumbs into sides of cake.

MEATLOAF LAYERED CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
• Heat the oil in a medium pan over medium heat. Add the celery, onion, and carrot and sauté until translucent, about 10 minutes. Set aside to cool.
• In a large bowl, combine the ground beef, Dijon mustard, paprika, Worcestershire sauce, tomato paste, eggs, panko, milk, and salt (if using). Stir to combine, add the cooled sautéed veggies, and mix until homogeneous.
• Divide the meatloaf between the prepared pans and spread the mixture evenly.
• Bake for 20-25 minutes, until golden brown. Let cool for 30 minutes.
• Add 1 meatloaf layer to a serving plate. Spread a thin layer of tomato paste over the top. Add 2 cups (500 g) of mashed potatoes to the center and spread evenly. Top with the other meatloaf layer and spread with a layer of tomato paste and 2 cups (500 g) mashed potatoes. Use an offset spatula to cover the sides of the "cake" and spread the potatoes over the whole cake in an even layer.
• Add another cup (250 g) of mashed potatoes to the top of the cake and spread evenly over the whole cake.
• Add the remaining mashed potatoes to a piping bag fitted with a star tip. Pipe rosettes around the base and top of the cake.
• Slice and serve.
• Enjoy!

BIRTHDAY MEATLOAF CAKE

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.

POOCHIE MEAT CAKES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
• In a medium saucepan, combine the rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool several minutes, then fluff with a fork and set aside.
• In a large bowl, combine the potatoes, carrots, celery, ground beef, and eggs. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well.
• Fill each muffin cup with some of the meat mixture, and pat down the to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer.
• Remove the meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed to dogs while still hot.

ANN ROMNEY'S MEATLOAF CAKES

Steps:

• For the meatloaf cakes: Heat oven to 350 degrees. In a large mixing bowl, combine the ground beef, crumbled bread or bread crumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce.
• For the sauce: In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes are 165 degrees in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately.

MEAT CAKE

Steps:

• Saute first 3 ingredients till translucent and let cool.
• Mix together bread crumbs, milk, and eggs.
• Add in 1/2 can of the tomato paste till mixed inches.
• Add the sauteed vegetables.
• Mix in the worcestershire, Mrs. Dash and salt and pepper.
• By hand mix in the meat so it is well incorporated with all other ingredients.
• Pour into the pyrex and flatten out so is even through out the pan.
• In separate bowl mix together 1/2 cup ketchup and can of tomato sauce.
• Pour it on top of of the cake and bake at 350 degrees for one hour.
• In sauce pan mix the rest of the tomato paste with 1 cup water.
• Follow the rest of the directions on the gravy mix.
• Serve the tomato gravy with the meat cake.

MEAT CAKE

Steps:

• Place the meat and the chouriço in a saucepan with water seasoned with salt. Bring to a boil over high heat, then reduce to medium heat and cook for 30 minutes.
• Turn off the heat and drain the meat and the chouriço with a skimmer. Reserve the cooking water. Shred the meat with a fork and cut the chouriço into slices; set aside.
• Place 50 ml (1/4 cup) olive oil, the onion cut into round slices and the chopped garlic in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the shredded meat and the chouriço slices, and season with pepper and nutmeg. Stir and simmer about 5 minutes over low heat, stirring occasionally. Turn off the heat, sprinkle with chopped parsley and allow to cool.
• Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with margarine and sprinkle with flour.
• Meanwhile, whisk the eggs in a large bowl. Then, whisk the remaining olive oil, 150 ml (2/3 cup) of the cooking water and the meat mixture. Finally, fold the flour with a spatula.
• Pour the mixture into the prepared tin and bake about 40 minutes (the time depends on oven).
• Remove the cake from oven, unmold and serve.

BIRTHDAY MEATLOAF "CAKE"

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.

GERMAN MEAT CAKES

Steps:

• In a large bowl, place ground meats*, softened white.
• bread, beaten egg, chopped onion, salt, beef stock and pepper; mix thoroughly.
• Shape mixture into flat cakes, 1/2-inch thick, using a level 1/3 cup measure and a spatula.
• In an 11 to 12-inch skillet, heat vegetable oil.
• Add meat cakes; brown quickly on both sides; lower heat and cook.
• slowly for 15 to 20 minutes.
• *Whilewe all don't have meat grinders on hand, you can alwalys"super chop" meats to tiny bits to get the ground effect if any of these meats are not available ground in your area.