Meatloaf & Potato Celebration Cake
A savory celebration cake made with two thick layers of jalapeño meatloaf, a crispy cheese stuffed potato center, and creamy mashed potato frosting. Decorate it like a traditional cake for a fun meat and potatoes dinner with a surprise inside.
Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 55 minutes
Special Equipment: Two 6 inch springform pans, stand mixer with paddle attachment, skillet, offset spatula
Ingredients
3 lb 80/20 ground beef
1 cup plain breadcrumbs
¾ cup whole milk
½ cup ketchup
3 large eggs
1½ Tbsp Johnny’s French Dip Au Jus Concentrate
1 Tbsp Fiesta Smoky Swine seasoning
1 Tbsp garlic powder
1½ tsp MSG
¾ cup finely diced onion
3 jalapeños, finely diced
Tallow or bacon grease, for greasing the pans
3 lb russet potatoes, peeled and cut into chunks
8 Tbsp salted butter, softened
⅓ cup sour cream
1½ tsp kosher salt, plus more to taste
Warm heavy cream, as needed
1½ cups cooked, well dried mashed russet potatoes
2¼ tsp salted butter
1 large egg yolk
2 to 3 tsp cornstarch
¼ tsp garlic powder
¼ tsp Fiesta Smoky Swine seasoning
Black pepper, to taste
2½ to 3 oz Oaxaca cheese, shredded
Finely diced jalapeño, optional
Beef tallow, for frying
Directions
Preheat oven to 375°F and grease two 6 inch springform pans. Combine the breadcrumbs and milk and let stand for 5 minutes. Stir in the ketchup, eggs, Johnny’s, Smoky Swine, garlic powder, MSG, onion, and jalapeños. Gently mix in the beef.
Divide the meat mixture between the pans and bake for 40 to 55 minutes, until the centers reach 155 to 158°F. Rest for 10 to 15 minutes, then remove from the pans and cool completely.
Boil the 3 pounds of russet potatoes until very tender. Drain well and let steam dry for 5 to 10 minutes. Mix with the butter, sour cream, and salt until smooth and thick, adding warm heavy cream only as needed.
For the stuffed potato center, combine 1 1/2 cups mashed potatoes with butter, garlic powder, Smoky Swine, pepper, egg yolk, and enough cornstarch to make a moldable mixture. Form around the Oaxaca cheese and jalapeño, sealing completely.
Heat a thin layer of beef tallow in a skillet. Add the stuffed potato ball and gently press into a 6 inch cake about 1/2 inch thick. Cook until deeply golden on both sides and the cheese is melted. Cool completely.
Place one meatloaf layer on a serving plate. Top with the stuffed potato cake and second meatloaf layer. For the simpler version, skip the stuffed potato cake and use a 1/2 inch layer of mashed potatoes between the meatloaf layers.
Cover the sides and top of the cake with thick layers of mashed potato frosting. Smooth with an offset spatula and clean gloved hands until the cake is completely covered.
Decorate as desired with colored mashed potato flowers, crispy potato roses, bacon roses, chives, or other savory garnishes.
