Happy birthday to us... happy birthday to us! And what better way to celebrate than with a 20lb (9kg) meatcake! It took a few hours to prepare (I need a bigger oven), but overall everyone was happy with the outcome. Mmm... meatcake! I've also included the recipe that I used for each meatcake patty, so you can make either a 4 stack like this one, or any size you like. Enjoy!
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Here's the recipe. You'll need a deep dish pizza pan to make it this way (12" x 1" deep). Before cooking, mould the raw meatloaf about 1" away from the edges of the pan, otherwise the patty will be too thin.
INGREDIENTS (for 1 meatcake patty)
* 3/4 cup packed brown sugar
* 3/4 cup ketchup
* 2-1/4 pounds lean ground beef
* 1 cup and 2 tablespoons milk (I only used 1/4 cup, mix this in last and don't make patty too moist)
* 3 eggs
* 2-1/4 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1-1/2 small onion, chopped
* 1/2 teaspoon ground ginger
* 1 cup and 2 tablespoons finely crushed saltine cracker crumbs (or breadcrumbs)
* 2 cloves garlic, crushed
* 1 tbs Worcesteshire sauce
INGREDIENTS (For meatcake icing and Glaze to suit 4 patty meatcake)
* 4 Packets "Deb" Instant Mashed Potato
* Extra tomato sauce, brown sugar and Worcesteshire sauce for glaze
* 1 packet of long Skewers (to hold it all together)
* Food coloring of your choice
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the Pizza pan (or a 5x9 inch loaf pan for a traditional meatloaf).
2. Press the brown sugar in the bottom of the prepared pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into the pan. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
5. Mix about a cup of tomato sauce, 2 tbs brown sugar, and a few splashes of Worcesteshire sauce in a small saucepan. Simmer for about 5 minutes, until thickened. (this can be adjusted to suit your own taste). This is for the Meatcake Glaze between layers
MEATCAKE ASSEMBLY
1. Mix up the instant mashed potato until it's an icing consistency. Set aside
2. Set down the first layer of the meatcake, and top with glaze
3. Repeat until all your meatcakes are gone
4. Place a skewer into each quadrant of the meatcake to secure it (or it might fall apart!)
5. Ice your meatcake with the Instant Mashed Potato
6. Dress your meatcake using a piping bag, and flower attachment. You can make separate small colored batches for colored decorations if you wish.
7. Add a "T-Bone" to the top (all good meatcakes have a T-bone!)
8. Cut, serve and enjoy! (I found microwaving just after serving makes it much nicer)
The first cooked meatcake layer
Another angle of the first cooked meatcake layer
The mixing of the next meatcake layer
All wrapped up ready for tomorrow
Was hard to find a spot big enough in the fridge!
The "Icing", 4 packs of Deb mashed potato
The unveiling of the meatcake layers
A close up of the meatcake layers, wrapped
They looked better cooked, not cooled
They definately looked better cooked, not cooled
Firing up the microwaves for reheating
Dual microwave reheating action!
Two microwaved, into the oven they go while the other two get heated
2 more layers later, and some meaty juices appear...
We put in skewers so it wouldn't slide around
Shaving the sides to make a better surface for the icing to stick to
Starting to coat the meatcake with the icing
Not looking too appetising so far...
David gives a few tips which work out perfectly
The mark of a meatcake, the T-bone!
Now for that crazy blue icing!
Happy Birthday SupersizedMeals.com!
We did the "weigh before, weigh after" thing, the meatcake weighed about 9kg's!
Happy Birthday SupersizedMeals.com!
The blue icing was very... blue...
This was all that was left over
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