Why not join us and celebrate Meatcake Week 2006 by making your very own! Martha Stewart knows what's what when it comes to celebration, that's why she's made up her very own recipe for a Meatcake. Happy cooking!
(PS - there's a Video on the link below too!)

From: http://www.marthastewart.com/page.jhtml?type=content&id=recipe3460134&contentGroup=MARTHA&layout=martha

Serves 10 to 12
The cakes can be prepared up to 1 day ahead: Reheat at 325° for 15 to 20 minutes, then make the frosting. Assemble just before serving.

[CONTINUED]

• 2 tablespoons unsalted butter
  
• 2 medium onions, finely chopped (about 1 cup)
  
• 4 cloves garlic, minced
  
• 2 celery stalks, finely chopped (about 1/2 cup)
  
• 5 pounds ground beef
  
• 2 small carrots, peeled and finely grated (about 1/2 cup), peels reserved for decorating
  
• 1/2 cup tomato sauce
  
• 2 tablespoons Worcestershire sauce
  
• 2 large eggs, lightly beaten
  
• 1 cup old-fashioned rolled oats
  
• 2 tablespoons ground mustard
  
• 1 tablespoon coarse salt
  
• 1/2 teaspoon freshly ground pepper
  
• Mashed potatoes
  
• 1/2 cup cooked green peas
  
• Vegetable oil cooking spray

1. Preheat oven to 350°. 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.

2. Add beef, carrot, tomato sauce, Worcestershire sauce, eggs, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.

3. Gently press into prepared pans. Bake until an instant-read thermometer registers 160°, 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.

4. 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.

5. 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 #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.

Note: Recipe from Martha Stewart Kids magazine, Spring 2006