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Layer Cake Meat Loaf

Layer Cake Meat Loaf
If the kids are always asking to eat dessert first, here's your chance. The moist "cake" layers are really full-flavored meat loaves "frosted" with instant mashed potatoes. Ketchup and mustard "icing" help complete the look.
8-10 ServingsPrep: 30 min. Bake: 15 min. + standing

Ingredients

  • 2 eggs, lightly beaten
  • 1 can (5-1/2 ounces) spicy hot V8 juice
  • 1 cup chopped green pepper
  • 2/3 cup chopped onion
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup quick-cooking oats
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • MASHED POTATOES:
  • 4-2/3 cups water
  • 1 cup plus 2 tablespoons milk
  • 7 tablespoons butter, cubed
  • 1-3/4 teaspoons salt
  • 4-2/3 cups mashed potato flakes
  • Ketchup and mustard

Directions

  • In a large bowl, combine the first nine ingredients. Crumble beef
  • over mixture and mix well. Pat into two ungreased 9-in. square
  • baking pans.
  • Bake at 350° for 15-20 minutes or until meat is no longer pink
  • and a meat thermometer reads 160°; drain. Let stand for 10
  • minutes.
© Taste of Home 2013

2 of 2

Layer Cake Meat Loaf (continued)

Directions (continued)

  • Meanwhile, in a large saucepan, bring the water, milk, butter and
  • salt to a boil. Stir in potato flakes. Remove from the heat.
  • Invert one meat loaf onto a serving platter; invert the second loaf
  • onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on
  • the platter. Carefully slide second loaf onto the potatoes.
  • Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining
  • mashed potatoes into a pastry bag with open star tip #195. Pipe a
  • shell border around bottom and top edges. Place ketchup and mustard
  • in separate resealable plastic bags; cut a small hole in a corner of
  • each bag. Pipe onto potato border. Yield: 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013