A savory dish made with ground meat, my ideal birthday cake is meatloaf! This one is filled with curried carrots and covered with buttery cream potatoes. Happy Easter to all who celebrate and an early Happy April Fool's Day to all!
We all love a good prank for April Fool’s Day but I can’t remember the last time I actually pulled one. Probably when our girls still lived at home and that’s was a very long time ago – COVID days excepted.
If you’ve been reading my posts for a while, you probably know that I’m not much of a sweet eater so when our Sunday FunDay host for this week challenged us to make a dish that looked like something else for April Fool’s Day, I knew I’d make a savory dish.
I also wanted to make a fun recipe that we could actually enjoy for a main course. I created this meatloaf recipe to fit the bill. Doesn’t it look like cake?!!!
My Ideal Birthday Cake is Meatloaf
I used two 6-in or 15cm round “smash” cake pans to bake the meatloaf layers. A tradition that started well after my two girls had turned one, smash cakes are little cakes baked so the birthday baby can put her whole face in. I presume there’s another cake for the rest of the guests at the birthday party.
Ingredients
For the “cake” layers:
2 slices sandwich bread (brown or white)
1/4 cup or 60ml milk
1 small onion or 1/2 medium onion
1 lb or 450g ground beef
1/2 lb or 225g ground pork
2 eggs
1/4 cup or 60ml ketchup
2 teaspoons dry mustard powder (like Colman’s)
1/2 teaspoon fine sea salt
For the cream potato “frosting”:
4 medium Russet potatoes (weight peeled: about 1 lb 6 oz or 625g)
1 teaspoon fine sea salt to boil, plus extra after mashing, if needed
1/2 cup or 120ml whipping or heavy cream
1/4 cup or 57g butter
1/2 teaspoon white pepper
For the savory carrot filling:
3 medium carrots (weight peeled: about 7 3/4 oz or 215g)
1/4 medium onion
2 tablespoons butter
1 teaspoon curry powder
1/4 teaspoon salt
For decorating:
1 teaspoon paprika
Large piping tip
Piping bag
Method
Preheat your oven to 350°F or 180°C.
Cut the bread into small squares and pour the milk over it in a small bowl, pushing the pieces down into the milk. Soak until all the milk is absorbed.
Mince your onion finely. I usually use a small food processor for this to make sure there are no big bits because no one wants to bite into a big bit of onion.
In a large bowl, add your onion, ground beef, ground pork, eggs, ketchup, mustard powder and salt. Mash the soggy bread with a fork till it falls apart and then add it to the large bowl with all of the other ingredients. Mix well.
Divide the mixture in half and press it into the smash cake pans. My whole mixture weighed 1062g so each pan holds 531g.
Bake for about 30-35 minutes or until the meatloaf is browned nicely and cooked through to a safe internal temperature of 160°F or 71°C.
While your layers are baking, make the filling and "frosting." Peel your potatoes and cut them into chunks. Boil them until tender with the teaspoon of salt.
Warm the cream and butter together till the butter is just melted. I do this in a microwaveable vessel, with quick zaps, watching carefully so it doesn’t boil over.
Drain the potatoes and mash them right away. I find they mash with fewer lumps while still hot. Add in the melted butter/cream and the white pepper.
Stir well till combined. Taste and add more salt if needed.
Peel and cut the carrots into chunks. Finely mince the onion (or use a processor) for the filling.
Boil the carrots until very tender then drain and mash them right away.
Transfer the carrots to a heat -proof bowl and melt the butter in the pot you used to boil them. Sauté the curry powder and chopped onions in the butter until the onions are translucent and very soft.
Add the carrots back into the pot with the 1/4 teaspoon of salt and mix well. Set aside.
When they are done, remove the meatloaf layers from the oven and leave to cool for a few minutes. Run a silicone spatula around the edge to loosen. Carefully remove them to plates.
Top one meatloaf layer with the carrot filling.
Carefully put the second meatloaf layer on top.
Cover the “cake” with the cream potatoes.
You should have plenty left over so don't be shy.
Add the paprika to 3/4 cup or 170g of the cream potatoes and mix well.
Fit a large tip on your piping bag and use a spatula to add the paprika potato down the insides of the bag in stripes. Spoon the rest of the cream potatoes in the middle of the piping bag. Decorate the “cake” by piping on little rosettes or stars.
I did a row around the bottom, then a row around the top. And because more is more, I piped rosettes to cover the top. You do you.
(You will probably have potato leftover at the end unless you choose to cover the whole cake with rosettes. Eat it as is or follow these instructions to make baked Marquis potatoes with the rest.
I must confess that by the time I finished assembling the “cake” it was closer to room temperature than hot so we sliced it up and warmed it by the slice in the microwave. Delicious!
If you make one to trick your family, I’d love to hear about it!
Enjoy!
It’s Sunday FunDay and, as mentioned above, we are sharing April Fool’s Day recipes. Many thanks to our host, Camilla from Culinary Cam. Check out all the illusion recipes below:
- April Fools Calzone Donut by Amy's Cooking Adventures
- April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe
- Big Ice Cream Taco by Karen's Kitchen Stories
- Grogu's Frog Egg Dessert by Palatable Pastime
- Hot Beef Sundae by A Day in the Life on the Farm
- My Ideal Birthday "Cake" by Food Lust People Love
- Potted Plant Cremeux by Culinary Cam
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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