Meat Cake Photos by Teri Lyn Fisher

Meat Cake

By Leslie Bilderback 04/01/2010

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Be sure your guests have a sense of humor. For instance, I don’t suggest serving Meat Cake when trying to impress your boss, or your girlfriend’s parents. 

2 slices sandwich bread or 1 cup bread scraps or crumbs
½ cup milk
1 egg
1 large yellow onion, chopped, sautéed until golden and cooled
4 strips bacon, cooked and crumbled
1½ pounds ground beef
Mashed Potatoes
4 medium russet potatoes, peeled 
and quartered
3 quarts water
4 tablespoons butter
½ cup cream
Salt and pepper to taste

1. Preheat oven to 350˚. Coat two 9-inch cake pans with pan spray. Place bread in a large bowl and pour the milk on top of it. Set aside to soften for 15 minutes. Stir in the egg, add onions and bacon and stir to form a paste. Add the beef and mix well. 
2. Divide the meat evenly between the two cake pans; press in and smooth. Bake at 350˚ until brown and bubbly, about 20 to 30 minutes. Cool to room temperature.
3. Meanwhile, boil potatoes until tender, about 30 minutes. Drain them thoroughly and spread them out on a baking sheet to dry for 15 minutes. 
4. Combine butter and cream in a saucepan and set over low heat until melted and warm. Put cooled potatoes through a ricer and add to the mixture. Beat with a whisk until smooth. Season with salt and pepper and set aside to cool to room temperature.
5. Place one meat layer on an ovenproof platter, top with one-third of the mashed potatoes and spread to cover. Top with second meat layer, and use the remaining potatoes to ice the top and sides of the cake.
6. Warm in a low oven (200˚F) for 20 to 25 minutes before serving. Decorate at your whim, using pimentos, olives, vegetables or more meat. Or write on the top with ketchup. You can also make this recipe in a cupcake variation. 


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